Tuesday, May 20, 2014

Paleo Almond-Flax Crusted Chicken

I've made so many variations on the "breaded" grain-free chicken nugget/tender/breast theme over the years I've lost count. I'm so glad I took the time to try this one out, though, as it's honestly one of the best I've made!

The secret here isn't so much the coating itself (which is just almond meal and flax) but the chicken marinade that adds loaded of flavor to the finished product. I let mine sit in the fridge for 2 hrs and recommend you let it marinate for at least 1-2 to ensure the chicken really absorbs the flavor.

Almond-Flax Crusted Chicken
adapted from Dr. Mark Hyman

1.5 lbs. chicken breast, cut into small chunks
½ cup almond meal
3 tbs. ground flax
1 tbs. olive oil
1 tbs. almond butter
1 tsp. lemon juice
1 tsp. sea salt
pinch cayenne pepper
¼ tsp. paprika
1 tsp. fresh thyme (I actually used dried Italian seasoning)
1 tbs. fresh onion, finely chopped

Combine olive oil, almond butter, lemon juice, salt, cayenne, paprika, herbs and onion in a small bowl. Use a whisk or fork to combine. Pour into a shallow dish.

Place chicken in dish and turn to evenly coat the meat with the oil mixture. Cover and allow to marinate for at least one hour in the refrigerator.

When ready to cook the chicken, preheat the oven to 350.

Combine ground flax and almond meal in another shallow bowl. Cover a baking sheet with either tin foil or a Silpat liner.

Remove chicken from marinade and dredge in flax mixture. Place on baking sheet. Bake for 25-30 minutes or until no longer pink.

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