Paleo Maple Lime Chicken (GF)

5 from 14 votes

A delicious grain-free and gluten-free breaded chicken recipe that is topped in a maple lime sauce and is cooked until crispy.

Prep Time10

Cook Time48

Total Time58

Course: dinner

Cuisine: American

Servings:

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.