I am on day 6 of the 24 Day Challenge and I feel amazing. My energy has been restored, my sugar cravings are gone and my waistline is getting slimmer! I wanted to share a simple, healthy and delicious twist on the classic fish and chips. Pecan crusted tilapia with sweet potato chips and a side of spinach is under 400 calories and packs in 24 grams of protein! This recipe is super simple, the best of the best when it comes to clean eating.
3 tilapia filets
2 large sweet potatos
1.5 cups raw pecans
Italian seasoning blend (without salt)
2 cups of steamed spinach
Preheat the oven to 350. The sweet potato will need to cook about 40 min and the fish for 20 min.
Start by slicing your sweet potato. Place it in a gallon size plastic zipper bag, add in Italian seasoning to taste and shake. Line a cookie sheet with foil and spray with non-stick cooking spray (this makes clean up soooo much easier). Place the sweet potato slices in a single layer on the cookie sheet. (Save the plastic bag to use with the fish.)
While the sweet potato is starting to cook in the oven you can prep the fish. Put the pecans in a food processor and pulse until they are the consistency of bread crumbs. Place the pecans and tilapia in the plastic bag and shake to evenly coat the fish. The fish will then go in a baking pan (I like to use foil and cooking spray here as well). If the fish has any spots not covered in pecan you can take what is left in the bag and press it on to the bald spots.
After the sweet potato has been cooking for 20 minutes you can add the fish to the oven for the remaining 20 minutes. Serve with a side of steamed spinach and you have a delicious and nutritious clean eating meal!