Fried chicken may not be on most healthy eating plans but this recipe is so delicious that you may want to double the recipe to make extra to have on hand for the week in the refrigerator or to take a piece with you to work for lunch. The leftovers are delicious over a bed of leafy greens and other vegetables for a complete, satisfying meal.

• 2 cups buttermilk
• 2 tablespoons herb seasoning for chicken - split
• 1 ½ cups coarsely ground macadamia nuts
• Olive oil
• 4 boneless, skinless chicken breasts

PREHEAT OVEN to 375 degrees. Pour the buttermilk and one tablespoon herb seasoning into a plastic baggie. Add chicken breast and seal to marinate in the refrigerator for at least an hour. (You can marinate the chicken overnight and bake the chicken the next day for even more flavorful chicken).

Coarsely grind the Macadamia nuts using a food processor and place in a bowl – add the other tablespoon of herb seasoning and mix well. Drizzle olive oil on a baking sheet and coat the marinated chicken in the nut mixture. Place them on the cookie sheet and bake for 30 minutes – turn over and bake for another 20-30 minutes depending on the thickness or until golden brown.

Enjoy with spinach or asparagus cooked with garlic and a baked sweet potato.

32 grams protein - 19 grams carbohydrates - 4 grams fat