This Macadamia Nut Chicken with Sage comes together in no time at all and really pack a flavor punch, especially with that beautifully fragrant fresh sage added to the herb mix.
How to use sage in this Macadamia Nut Chicken with Sage
I always use fresh herbs as I have them growing in the garden, but dried herbs will work in a pinch as well. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. So sub away, just reduce the amount by around a third and you will be good to go.
Are macadamia nuts good for you?
The crushed macadamia not only gives you a healthy dose of good fats and antioxidants, but they are also a rich source of essential vitamins and minerals including vitamin A, iron, B vitamins, and folate. Plus they add a nice little crunchy coating to the chicken breasts without the need for any breadcrumbs, making it truly a low carb dish. And really, who doesn’t love macadamias?
What Should I Serve This Macadamia Nut Chicken with Sage With?
My new favorite side dish and one the kids just love is Riced Broccoli. It is easy to make, versatile, gluten-free, paleo, whole30 compliant and just delicious. Plus it is a fantastic way to sneak in an extra serving of vegetables for big or little people alike.
Another favorite is this Creamy Whipped Feta and Cauliflower Mash which is a great lighter alternative to mashed potatoes for your dinner table.
Otherwise, opt for some steamed veg or a simple side salad and you are all set.
This has fast become a family favorite, and the fact that it comes together so easily and the kids always gobble it up every time makes it a sure addition to the meal plan every month. If you want to get the kids involved with this one, have them help pick the herbs from the garden and mix together the coating.
- 4 boneless, skinless chicken breasts
- ½ cup chopped fresh parsley
- 2 tbsp chopped fresh sage
- 2 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- ½ cup macadamia nuts, crushed
- 2 tbsp dijon mustard
- 1 tsp sea salt
- freshly ground black pepper to taste
- Place the chicken breasts in a plastic bag (or a ziplock bag) and pound firmly with a meat cleaver or a rolling pin to flatten slightly.
- Mix the herbs, salt and pepper along with the crushed nuts in a small bowl and place the mixture on a flat plate. Brush each breast with a thin layer of dijon mustard and coat each side with the herb mixture.
- Heat 1 tbsp olive oil in a saute pan over medium heat. Saute the breasts with the smooth rounded side down for about 3 to 4 minutes.
- Reduce the heat to low and turn over the breasts, cooking for another 3 minutes, until cooked through. Remove from the pan and serve.
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