Blogger Extreme Food Makeover by Aly Darin of The Hungry Dudes

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Blogger: Aly Darin of The Hungry Dudes
Challenge: Chinese takeout

What she did: Healthy Almond Chicken served on roasted fennel & carrot brown rice with curried plums. And a bubble drink, minus the bubbles, on the side!

Aly Darin’s submission: Healthy Almond Chicken with curried plums and bubble drink sans bubbles.

Inspiration: I LOVE almond chicken! It was a fun challenge to take a look at what I love about the dish and how I could add and alter a few ingredients to make it healthier. I was determined to include the 3 secret ingredients, as well; – fennel, plums and curry powder. Upon researching, I found some creative ways to change the breading on the almond chicken – and the results were very delicious! The curried plums were a definite plus for me – the sweetness of the plums with the slight contrast of the curry powder – YUM!!!! And, the combination of the roasted fennel (which has a wonderful nutty flavor) and carrots went perfectly with the brown rice. (this would be a great side dish to any meal!) And, the addition of the drizzled curried plum sauce pulled the entire dish together! I hope everyone enjoys this!

Healthy Almond Chicken

1 cup almonds
1/4 cup wheat flour
1 1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp curry powder
dash salt & pepper
1 1/2 tsp olive oil
3 egg whites
1 pound chicken tenders

In a food processor (or blender) add almonds, wheat flour, and seasonings – pulsing until the almonds and seasonings are chopped fine and mixed well. Place mixture in a shallow dish. Whisk egg whites in a separate shallow dish. Dip chicken tenders in egg whites and then in almond seasoning to coat. Transfer tenders onto wire rack, which has been placed on top of a baking sheet and sprayed with cooking spray. Bake at 475 for 20-25 minutes.

Roasted fennel & carrots:
Clean and chop fennel and carrots. Drizzle with olive oil to coat and season with salt and pepper. Bake at 400 degrees for 25-30 minutes.
Remove from oven, chop and toss with freshly cooked brown rice.

Curried plums:
Wash, remove pit and chop 4 plums into quarters. Melt 3 tablespoons of butter in a pan. Add 1/2 cup of brown sugar and 1/2 teaspoon of curry powder and stir to combine. Place quartered plums into shallow baking dish and drizzle butter mixture over plums. Bake for 25-30 minutes at 400 degrees.

To serve main course:
Place sliced almond chicken on a service of the brown rice with roasted fennel & carrots. Chop 3-4 pieces of plum and add them to your plate. Drizzle everything with a little of the juice from the curried plums. Enjoy!

Bubble Drink, minus the bubbles 🙂
1 cup of strongly brewed black tea, chilled
1 cup of low fat milk
Add liquids to a martini shaker, along with a few cubes of ice. Shake well, pour and enjoy!

Ingredients purchased at the store: chicken & plums. Everything else was available in my fridge and pantry!
Approximate cost of meal (to serve 4): $14


2 Comments Add your own

  • 1. Jessica Merritt  |  September 17, 2012 at 11:32 am

    I’m not voting until you make it for us!

  • 2. Jill  |  September 17, 2012 at 11:41 pm

    This sounds very Yummy!


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