Wheat Belly Pecan-Encrusted Chicken with Tapenade

Stop weight gain and blood-sugar spikes with this recipe from Dr. William Davis' bestselling book Wheat Belly. Great for dinner or as a portable dish, use leftovers for an even faster meal. The chicken can be topped with pesto (basil or sun-dried tomato) or eggplant caponata instead of tapenade.

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Makes 2 servings


  • 2 (4 oz) chicken breast, boneless and skin removed
  • 1 large egg
  • 1/4 cup coconut milk or dairy milk
  • 1/2 cup ground pecans
  • 3 tbsp grated Parmesan cheese
  • 2 tsp onion powder
  • 1 tsp dried oregano
  • sea salt
  • black pepper
  • 4 tbsp store-bought tapenade


Preheat the oven to 350°F. Bake the chicken until cooked through, about 30 minutes.

Lightly beat the egg with a fork in a shallow bowl. Beat in the milk.br>
Stir together the ground pecans, Parmesan, onion powder, oregano, and salt and pepper to taste.br>
Roll the chicken in the egg, then in the pecan mixture. Place on a microwaveable plate and microwave on high power for 2 minutes.br>
Top with tapenade, caponata, or pesto and serve hot.