Maple Pecan-Crusted Chicken with Roasted Carrot & Farro Salad
This crowd-pleasing, dinner features golden maple pecan-crusted chicken paired with a vibrant roasted carrot and farro salad tossed in a citrusy herb dressing. It’s naturally gluten-free (with ease), packed with protein, fiber, and healthy fats — and made entirely with whole, real ingredients. So grab your pans and let’s bring this comfort food to your table.
4
Serving size
40
Chicken
30g Protein
Keto-Friendly
Ingredients
For the Chicken:
Fresh:
1 lbs pasture-raised chicken breasts or thighs
4 cloves garlic, grated
½ cup raw pecans, finely chopped or pulsed in a food processor
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
Staple:
2 tablespoons Dijon mustard
2 tablespoons maple syrup
¼ cup almond flour (or Jovial Einkorn flour)
1 teaspoon sea salt
½ teaspoon black pepper
For the Roasted Carrot & Farro Salad:
Fresh:
4–5 medium carrots, cut into thin wedges
½ small red onion, thinly sliced
Juice of ½ lemon
1 cup farro (or quinoa for gluten-free), rinsed
3 cups bone broth or water
Staple:
2 tablespoons olive oil
1 teaspoon maple syrup
2 teaspoons sea salt (divided)
Black pepper, to taste
Free-range organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeCook the Farro (25–30 minutes)
1. Rinse 1 cup uncooked farro in a fine mesh strainer.
2. In a medium saucepan, bring 3 cups broth or water with ½ teaspoon salt to a boil.
3. Stir in farro. Reduce heat to low, cover, and simmer for 20 minutes, or until tender but chewy.
4. Drain excess liquid if needed, fluff with a fork, and set aside to cool slightly.
*To make this dish gluten-free, substitute quinoa and cook per package instructions (usually 15 minutes).
Roast the Carrots (25 minutes total)
5. Preheat oven to 425°F.
6. Toss carrots and red onion with 1 tablespoon olive oil, 1 teaspoon maple syrup, ½ teaspoon sea salt, and black pepper.
7. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, until golden and tender.
Cook the Chicken (20–22 minutes)
8. In a shallow bowl, mix pecans, almond flour, thyme, parsley, salt, and pepper.
9. In another bowl, whisk together Dijon, maple syrup, and grated garlic.
10. Pat chicken dry. Brush with Dijon-maple mixture, then coat in pecan mixture.
11. Line a baking sheet with parchment and set a wire rack on top (optional for extra crisp).
12. Place chicken on the rack or directly on parchment. Drizzle or brush lightly with oil or ghee.
13. Bake at 425°F for 18–22 minutes, depending on thickness (until internal temp reaches 165°F).
* Optional: Broil for 1–2 minutes at the end to crisp the top.
Assemble the Salad (5 minutes)
14. In a large bowl, combine cooked farro, roasted carrots, and onions.
15. Add lemon juice, 1 tablespoon olive oil, and season with sea salt and black pepper to taste. Toss well.
Serve
16. Plate sliced maple pecan chicken over a scoop of warm carrot farro salad.
17. Garnish with lemon zest, chopped parsley, or a spoonful of pan juices if desired.
Total Macros:
Calories: 495
Protein: 36g
Carbs: 27g
Fat: 24g
Fiber: 5g
Nutrition Facts:
🥜 Pecans: High in heart-healthy monounsaturated fats and antioxidants. They also add crunch and richness without needing processed breadcrumbs.
🍗 Chicken: A complete protein source, rich in B vitamins (especially niacin and B6) to support energy metabolism.
🥕 Carrots: Packed with beta-carotene (vitamin A), known for promoting glowing skin and supporting eye health.
🌾 Farro: An ancient grain high in fiber, magnesium, and iron — supports digestion, muscle function, and energy.
🌿 Fresh Herbs (thyme + parsley): Anti-inflammatory, rich in vitamin K, and they brighten the whole dish.
🍋 Lemon Juice: Adds vitamin C and helps with iron absorption from the farro and parsley.
Products Used
© 2024 New Leaf Table