Pepita is the Spanish term for pumpkin seeds so, with this crunchy chicken dish, my obsession with all things squash continues.
Pumpkin seeds are rich in zinc, b-vitamins and omega-3 fatty acids (those are the good kind).
They’re also great for expelling parasites (not that I have any parasites…ahem), giving your guts a good cleaning out without harming the ‘good’ bacteria in there.
If you’re serving this dish to guests I’d recommend keeping that last factoid to yourself.
Nothing spoils the appetite quite like announcing: “we’re serving pumpkin seeds tonight, I thought it might help you poop out your tapeworms!”
Pepita Crusted Chicken (serves 2)
- 2 skinless, boneless chicken breasts
- 1/3 cup roasted pumpkin seeds
- 1/4 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 1-2 tbsps coconut flour
- 1 large egg
- Grind the pumpkin seeds in a food processor or small grinder until a coarse meal. Transfer to a wide bowl and stir in the cayenne pepper, paprika, cumin and sea salt.
- Beat the egg in a separate bowl and set aside. Spread the coconut flour over a flat surface.
- Dredge each chicken breast in the flour (both sides), shake off the excess then dip into the egg wash. Again shake off the excess, and finally dredge in the pumpkin seed seasoning until thoroughly coated.
- Place on a lined baking tray and bake at 375 for 30mins.
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