Tender chicken breasts covered in pecan pieces flavored with orange zest and spicy chipotle! A delicious and low calorie dinner that’s high in protein.
4 boneless, skinless chicken breasts trimmed
1/2 cup pecan pieces
1/4 cup plain dry breadcrumbs
1 1/2 tsp freshly grated orange zest
1/4 tsp ground chipotle pepper (see Note)
1 large egg white
2 tbsp water
1 tbsp olive oil, divided
1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, ground chipotle in a blender and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then coat both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons olive oil in a large skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle. Transfer to a plate and cover to keep warm. Wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching.
Per serving: 281 calories; 15 g fat (2 g sat, 8 g mono); 7 g carbohydrate; 29 g protein; 2 g fiber