Easy Baked Chicken Recipe for the Vestibular Diet

Baked Chicken Recipe

It’s a new year and with it, comes resolutions for a healthier lifestyle. While many people change their diet short term, typically in January, it’s imperative that people who suffer from vestibular migraines and other issues like dizziness, vertigo and balance disorders, maintain a healthy diet all year long.

As we outlined in our previous blog post, “The Vestibular Diet: Treat Yourself to Balanced Choices,” adhering to these guidelines may help prevent vestibular migraines and setbacks.

As a reminder, it’s best to load up on healthy foods such as fish, green vegetables and fruits, as well as foods rich in riboflavin. You should also avoid foods with sodium and MSG, as well as red wine, chocolate, olives, onions and certain cheeses.

With some strategic meal planning and grocery shopping, maintaining the Vestibular Diet long term will become second nature. Here is a tasty recipe for baked chicken that the entire family will enjoy.

Easy Baked Chicken for the Vestibular Diet

Ingredients:

  • Organic, low sodium, boneless, skinless chicken breasts
  • Salt-free seasonings of your choice (lemon juice, basil, garlic, pepper, etc.)
  • Coconut oil cooking spray
  • (Optional) Breading: organic eggs and gluten free almond flour

Preparation:

  1. Preheat oven to 400°
  2. Pound chicken breasts with a mallet to ½” to ¾” thickness throughout to increase tenderness.
  3. In a shallow baking dish or Ziploc bag, add seasonings and olive oil and mix well. Place chicken in marinade and refrigerate for an hour or more.
  4. (Optional) Dip marinated chicken in organic eggs, then coat with organic almond flour for breading.
  5. Spray cast iron skillet or frying pan with coconut oil cooking spray and set stovetop heat to high.
  6. Add chicken to hot frying pan and let cook for 1.5 minutes without touching. Turn them over and cook the other side for 1.5 minutes.
  7. Move the chicken to a sprayed grill pan and bake for 20 minutes or until it reaches an internal temperature of 165°.

Pair with your favorite vegetable liked steamed asparagus, drizzled with lemon juice.

If you make this recipe, drop us a line and let us know how it turned out! Happy cooking!

By | 2018-01-18T13:04:54+00:00 January 18th, 2018|Vestibular Diet|0 Comments

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