Lupin is a flower, the fruit of which is a pod containing several seeds, and it’s these legume seeds that get dried and chopped into flakes. Lupins are the world’s richest natural source of combined protein and dietary fibre.
They clock in at an impressive 37% fibre and 40% protein. They contain a quarter of the carbs and three times the protein of quinoa – and quinoa is generally regarded as one of the most nutritious, low-GI grains available.
Ingredients (makes 6 servings)
- 4-6 chicken breasts, boneless and skinless (1 kg/ 2.2 lb)
- 1/2 cup + 1 tbsp paleo mayonnaise (120 g/ 4.2 oz) – you can make your own mayo
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp ground black pepper
- 2/3 cup finely grated Parmesan cheese (60 g/ 2.1 oz)
- 3/4 cup + 1 tbsp lupin flakes (120 g/ 4.2 oz)
- Pre-heat oven to 220 °C/ 430 °F. Season the chicken breasts with salt.
- Mix together lupin flakes, herbs and spices and parmesan in a large shallow bowl.
- Place the mayonnaise into a second bowl and coat the chicken breasts thoroughly before rolling in the crumb mixture to coat.
- Place chicken breasts on a lined baking tray.
- Bake for 30 minutes until golden and crispy.
- Store in the refrigerator, covered for up to four days, but note that the coating will go soft.
Nutritional values (per serving)
Total Carbs 9.1 grams
Fiber 7.6 grams
Net Carbs 1.5 grams
Protein 49.4 grams
Fat 24.8 grams
of which Saturated 5.2 grams
Calories 454 kcal
Magnesium 87 mg (22% RDA)
Potassium 771 mg (39% EMR)