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Jan 21, 2018

Almond Crusted Chicken (dairy-free, gluten-free, Whole30, Paleo)

This recipe is one that I first began making for my family nearly five years ago. Each and every time it's been a hit. It also happens to fit into our meal plan perfectly this month. I'm doing a Whole30 and, by default since I'm the cook, the rest of the family is to some extent as well. This recipe is easy to make, healthy, real ingredients and so versatile you can serve it with any sides.

During this Whole30, I've made these chicken tenders on two occasions. The first time, I made half of them with a coconut coating and the other half with the almond meal. Our kids don't love coconut, but my husband I thought they were really good that way as well!

The second time, I marinated the chicken ahead of time using Primal Kitchen's Green Goddess dressing. I just poured it over the chicken in a dish and let it marinate in the refrigerator for a few hours. Before cooking, I just wiped off most of the marinade and followed the standard directions. Don't feel like you have to marinate them though, this recipe is quick and delicious just the way it is.
The chicken was delicious alongside some whipped cauliflower and garlicky sautéed kale.

Almond Crusted Chicken (dairy + gluten-free)

  • 4 chicken breast halves, sliced into strips
  • 1 cup almond meal
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • salt + pepper, to taste
  • 2 egg whites
  • olive oil spray

Line a baking sheet with foil or parchment paper. Preheat oven to 350 degrees.

In a small bowl, combine almond meal, paprika, chili powder, garlic powder, oregano, salt, and pepper. In another bowl, whip the egg whites with a fork.

Pat the chicken strips dry with a paper towel. Dip in the egg whites and allow excess to drip off. Coat with the almond/spice mixture. Spray the chicken with olive oil and lay on the baking sheet. Bake at 350 degrees for 20-25 minutes or until crispy, flipping halfway through and spraying the other side with olive oil.

Original recipe posted 4-13-2013.
Updated 1-21-2018.
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