Perfect Paleo Protein
Looking for the perfect protein to add to your meal rotation that fits into a Paleo diet? Our Almond Crusted Chicken is gluten-free, grain-free and dairy-free, making it the ideal recipe for a nutritious substitute to the standard breaded chicken nugget. Not only is this chicken dish filled with heart-healthy ingredients and delicious flavors, but it is also kid-friendly and perfect for meal prep. Simply toss these chicken pieces with a big salad, eat them in a sandwich, or dip them in your favorite sauce. For the kid in all of us, make these “chicken nuggets” as a grown up and healthier version to the traditional fried and breaded recipe.
Nutrient Booster: Almonds
Almonds aren’t just for snacking! While they may be delicious eaten on their own, they are available as flour, oil, meal, and almond milk. Almonds are considered a wonder nut because they include mono-unsaturated fatty acids, dietary fiber, antioxidants, vitamins and trace minerals. As a bonus, the substantial amounts of protein and fiber found in almonds keep us satiated for long periods of time. There’s no cholesterol or sodium found in this tasty nut, yet adding them to a recipe such as our Almond Crusted Chicken adds so much heart healthy flavor!
Looking to complete this meal? Serve this delicious Almond Crusted Chicken as a main dish and pair it with our favorite sides like our Risotto Style Sorghum and Chard Salad with Carrots Beets and Sunflower Seeds.
Almond Crusted Chicken
- 1 pound chicken breast, boneless and skinless
- 1 egg, lightly beaten
- 1 tablespoon water
- 1/2 cup + 2 teaspoons almond meal
- 1 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/4-1/2 teaspoon cayenne pepper, optional
Preheat oven to 375° F. Line a cookie sheet with parchment paper or grease with cooking spray.
Slice chicken breasts into long strips, 1-2″ wide.
In a small bowl lightly beat the egg with 1 tablespoon of water.
In a separate bowl, mix together almond meal, paprika, garlic, pepper, sea salt & cayenne pepper (optional). Dredge chicken pieces in egg & water mixture, and then coat the chicken pieces with the almond mixture.
Place on parchment paper lined or greased cookie sheet. Bake for 20-25 minutes, until golden brown and internal temperature of 165°F.
Serving size: 1/4 lb Calories: 270 Fat: 18 grams Saturated fat: 3 gramsCarbohydrates: 5 grams Sugar: 1 gram Sodium: 368 milligrams Fiber: 3 gramsProtein: 25 grams Cholesterol: 95 milligrams