Dried Lemon Crusted Baked Chicken (Paleo, Whole30)
A twist on the classic baked breaded chicken recipe, made with almond flour and ground dried lemon slices.
Servings: 4 people
Ingredients
- 1.5 pounds thinly sliced boneless skinless chicken breasts (4 pieces)
- 1/2 cup almond flour
- ½ cup ground dried lemons (this was 9-10 dried lemon slices for me)
- 1/2 tsp salt
- ¼ tsp pepper
- 1 egg , whisked
- lemon juice to taste
Instructions
- Preheat the oven to 375 degrees. Cover a cookie sheet in aluminum foil and grease it with olive oil.
- Put dried lemon slices into a food processor and grind until desired texture. I ground mine until it was almost almond flour- like in texture with some larger pieces throughout.
- Whisk one egg in a bowl and set aside.
- Mix the almond meal, ground dried lemons, salt, and pepper in a bowl and then pour onto a plate.
- Take one piece of chicken and dunk it in the whisked egg bowl, then dunk it into the dried lemon mixture, making sure it is fully coated, and place it on the cookie sheet. Repeat with the rest of the chicken.
- Bake for 25 minutes-30 minutes or until the chicken looks golden brown and crispy/dry. Top the chicken with a little lemon juice before serving.
Nutrition
Calories: 383kcal | Carbohydrates: 8g | Protein: 44g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 504mg | Potassium: 665mg | Fiber: 4g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 18mg | Calcium: 94mg | Iron: 2mg