Paleo Maple Lime Chicken (GF)
Paleo Maple Lime Chicken recipe. A delicious grain-free and gluten-free breaded chicken recipe that is topped in a maple lime sauce and is cooked until crispy.
This Paleo Maple Lime Chicken recipe has been one of my favorite chicken recipes over the years.
The chicken breast in this recipe is breaded in an almond flour, cinnamon, nutmeg, paprika mixture, and then it is topped in a delicious maple syrup and lime juice sauce.
It is cooked until the chicken is crispy and all the sweet and tangy maple lime flavors seep into the chicken. YUM. Its basically grain-free, gluten-free, paleo deliciousness at it’s finest.
This chicken dish has always been a crowd pleaser.
I love making it for dinner dates with friends and when I’m in the mood for a foolproof breaded chicken and sauce recipe.
Ingredients needed to make this Paleo Maple Lime Chicken:
- chicken breast
- almond flour
- lime juice
- lime zest
- maple syrup
- olive oil
How to make it:
To start, you mix together the breading that will go on top of the chicken. This includes the almond flour, cinnamon, nutmeg, paprika, salt and pepper.
Then in another bowl, you whisk the egg.
Then you dunk each chicken breast into the whisked egg, and then into the almond flour mixture.
Make sure the chicken breast is fully coated in the almond flour mixture. To do this, I use a spoon to cover the chicken in the breading mixture and press down on it.
Then, it’s time to brown the chicken. Add some olive oil to a frying pan and heat over medium-high heat.
Place the breaded chicken into the frying pan and cook for 3-4 minutes on each side or until lightly browned.
Set the chicken aside and make the yummy maple lime sauce out of your maple syrup, lime juice and lime zest.
Then, put the chicken breasts a baking pan and cover the chicken in the maple lime sauce.
Lastly bake the chicken until cooked through! Make sure to cover the chicken with the lime sauce half way through cooking and then again after it is cooked.
What makes this Paleo Maple Lime Chicken so good, is breading it and then cooking it on a frying pan for a few minutes. This really crisps up the outer coating of the chicken, and then when it cooks in the oven, it keeps crisping in the most delicious way.
The sauce naturally thickens up, so it works great to cover the chicken after it is cooked, as well as to top any sides that you make with it.
On another note, I updated the photos to this recipe recently. Check out my old photos versus my new photos below. They seem so dreary.
The updated photos are way more appetizing, right?!
I personally love eating this chicken with some potatoes and a side salad. It is the perfect protein-packed meal.
Other healthy Paleo chicken recipes you may enjoy:
This Spinach Stuffed Chicken Breast from Cooktoria. This recipe is Keto and looks SO delicious.
This Paleo Skillet Honey Sesame Chicken is a great homemade healthier take-out option.
This Creamy Mustard Tomato Chicken Casserole has the most satisfying sauce!
Paleo Maple Lime Chicken (GF)
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the almond flour, cinnamon, nutmeg, paprika, salt and pepper together.
- In another bowl, whisk the egg.
- Wash and then pat dry the chicken breasts. Dunk each chicken breast into the whisked egg, and then into the almond flour mixture. Make sure that the chicken breast is fully coated in the almond flour mixture.
- Put about 3 teaspoons of olive oil into a large frying pan and heat over medium-high heat.
- Place the breaded chicken into the frying pan and cook for 3-4 minutes on each side or until lightly browned (my chicken breasts were very large, if yours are smaller, cook them for less time).
- Then, place the chicken breasts into a 13 x 9 inch baking pan that has elevated edges. ( I used a cake pan ).
- In a medium bowl, mix 1/3 cup lime juice, 1 tsp lime zest and 1/3 cup of maple syrup together.
- Cover the breaded chicken with the maple lime sauce, making sure each piece gets fully covered in it, and that the remaining juice surrounds the chicken.
- Bake the chicken for 40 minutes. Remove it around the halfway mark ( 20 minutes), to spoon some of the excess sauce in the pan on top of the chicken and then put it back in the oven and continue cooking. Then broil for 1-2 minutes to get the top nice and crispy. Spoon some of the sauce from the pan on top of the chicken, then serve.
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