Pumpkin Seed Crusted Chicken with Orange Avocado Salsa

BLR Featured Recipe

Yields 4 servings.

4 6oz. chicken breast pieces, nitrate-free and/or organic
1/2 cup raw pumpkin seeds, shelled & ground
3 fl. oz egg whites, beaten (from 3 eggs)
1/2 cup orange segments
1/2 cup avocado, diced
1/2 cup jicama, diced
1 tbsp. fresh cilantro, chopped
1 tbsp. lime juice
2 tbsp. fresh basil, chopped
4 cups broccoli florets, steamed
ground pepper to taste
sea salt, to taste


Place seeds in a food processor until finely chopped. Dredge the chicken breast through the egg whites first, then coat with the ground seeds. Place on a lined baking sheet and bake for approximately 15 minutes at 325 degrees, or until the juices run clear. While the chicken is baking, steam the broccoli and make the salsa by combining the jicama, lime, orange, avocado, salt and pepper, and let sit. Place salsa on top of baked chicken and garnish with the side of steamed broccoli (or any non-starchy green vegetables).

Per portion: 414 calories, 28 carbs, 48g proteins, 12g fats