If you don't already know I have some major food allergies. I'm allergic to Corn, Soy and peanuts. Lucky for me I enjoy cooking so it's not too bad, although EVERYTHING has corn in it which means I pretty much have to make everything from scratch. Since my food allergy is pretty new news for me, I'm still enjoying learning about all the things that have corn, soy and peanuts in them. It has really opened my eyes to how much we DON'T know what we're eating. Kind of scary if you ask me. I'm on a mission to remove all these so-called "healthy" processed foods from our life and never look back!
Okay now to the recipe...This chicken was a huge hit in our house. We couldn't stop eating it! It's healthy, low carb and loaded with protein. It's awesome! For the sides I made butternut squash fries and steamed broccoli.
This is what you need:
1 egg, ideally organic and pastured
2 tablespoons coconut or almond milk (unsweetened)
1 cup almond meal
1 cup almond meal
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon paprika (ideally smoked paprika) or chili powder
1 teaspoon paprika (ideally smoked paprika) or chili powder
1/4 cup olive oil
1 large or 2 small chicken breasts, cut into medium-sized chunks
This is what you do:
Preheat your oven to 425 F and line your baking sheet in parchment paper.
Prepare the chicken coating. In a small bowl, whisk together the egg and non-dairy milk. In a large plastic bag, combine almond meal, garlic powder, paprika or chili powder and sea salt.
Cut chicken into medium, bite-sized chunks. Dip the chicken pieces in the egg mixture and then put them into the plastic bag and shake until well-coated.
Place them on the baking sheet. Drizzle with 1/4 cup olive oil and bake for 8-10 minutes.
Turn the chicken pieces and let bake for another 5 minutes until crispy and golden.
credit to: Clean Eats for inspiring me.