Sattvic Almond-Coated Chicken with Nourishing Sauerkraut Slaw

Sattvic Almond-Coated Chicken with Nourishing Sauerkraut Slaw

Makes 4 servings (3 chicken tenders over 1/2 cup sauerkraut per serving)

The Sattvic Almond-Coated Chicken with Nourishing Sauerkraut Slaw primarily pacifies Vata and Pitta doshas.

Dosha Balance:

• Vata: The grounding nature of almond meal, healthy fats from avocado oil, and the nourishing qualities of the slaw help stabilize and soothe Vata.

• Pitta: The cooling effects of the sauerkraut and apple, combined with the lightness of the dish, help balance Pitta without aggravating heat.

Description:
This wholesome dish combines crispy almond-coated chicken tenders, rich in protein and healthy fats, with a refreshing and gut-nourishing sauerkraut slaw. The slaw features crunchy vegetables and apples, drizzled with a hint of apple cider vinegar and seeds for added nutrition, promoting balance and vitality.

Ingredients

Nourishing Slaw:

• 2 cups sauerkraut, drained

• 2 celery stalks, thinly sliced

• 1 large Granny Smith apple, cored, halved, and thinly sliced

• 1/4 cup apple cider vinegar

• 1/4 cup roasted pumpkin seeds, hemp seeds, or flaxseeds

• 2 tablespoons avocado oil

Sattvic Chicken:

• 1/2 cup almond meal

• 3 tablespoons nutritional yeast

• 1 1/2 teaspoons sea salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 egg

• 1/2 cup unsweetened almond milk

• 1 pound chicken tenderloins

• 2 tablespoons avocado oil

Instructions

1. Preheat the Oven:
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

2. Prepare the Slaw:
   In a large bowl, combine all ingredients for the slaw. Toss to mix well, and season with salt to taste. Cover and refrigerate while preparing the chicken.

3. Prepare the Chicken Coating:
   In a shallow bowl or pie plate, mix almond meal, nutritional yeast, sea salt, black pepper, paprika, garlic powder, and onion powder. In a separate bowl, whisk together the egg and almond milk.

4. Dredge the Chicken:
   Set up a dredging station. Dip each chicken tender into the egg mixture, then coat thoroughly with the almond meal mixture. Place on the prepared baking sheet. Repeat until all tenders are coated. Brush the tops with avocado oil.

5. Bake:
   Bake in the preheated oven for 35 to 40 minutes, or until golden and cooked through.

6. Serve:
   Serve the almond-coated chicken tenders alongside a generous helping of the nourishing sauerkraut slaw.

Nutritional Information (Per Serving)

• Total Fat: 35g

• Cholesterol: 148mg

• Net Carbohydrates: 13g

• Protein: 49g

This Ayurvedic-inspired dish emphasizes balance and nourishment, making it suitable for a variety of dietary preferences. Enjoy your meal!