By Directions
Preheat the oven to 425 degrees. In a shallow pan whisk the egg and water. In another shallow pan combine the almond flour and seasonings. If your chicken breasts are thick, take a sharp knife and slice them in half. Place each breast between plastic seran wrap and using a meat mallet pound the breasts into 4 oz cutlets. Dip the each cutlet into the egg and followed by the flour mixture. In a large non-stick oven proof skillet (cast iron works great ) Melt the coconut oil over medium heat. When the pan is good and hot add the cutlets and let them set untouched while they cook for about 3 minutes. Using a metal spatula flip the chicken over and sear on the other side for about 2-3 minutes then place in the hot oven. Bake for 10-15 minutes or until the chicken is no longer pink.
Protein: 1 Fat: 1/4 Veg: 0 Fruit: 0
Ingredients
1 pound bone-less, skinless chicken breast
1 egg
1/2 cup water
1/2 cup almond flour
1 tsp salt
1/2 tsp black pepper
1 tsp chili powder
1 tbsp coconut oil
Nutrition Facts
17 Reviews
Ann
May 5, 2018
Made this yesterday and it was so much better than plain chicken.
Yvonne
September 11, 2017
Loved this one, cast iron works best! even my friend not on a diet eats this!
pattypink
March 23, 2017
This is a great recipe idea, however, I amped it up a bit with the seasoning. I used McCormick Herb Chicken seasoning, some garlic powder, and just a small amount of sea salt on both sides, allowed it to sit in the fridge over night so the seasonings would have a chance to marinate well into chicken. I then followed the recipe as directed and it turned out delish will make again.
pattypink
March 23, 2017
This is a good recipe if you are craving fried chicken but without all of the guilt. However I amped it up a bit by adding some McCormick herb chicken seasoning, garlic powder, and just a small taste of sea salt allowed chicken to sit I fridge overnight. I then followed the rest of the recipe as shown. No complaints from me or husband-Delish !
patty
March 23, 2017
This was a good idea if you really crave fried chicken. I amped up the seasonings a bit by using McCormick herb chicken seasoning, garlic powder and just a touch of sea salt. I allowed the seasoned chicken to sit in the fridge overnight so the seasonings can settle in. I then followed the directions in the recipe-delish !
Katie
February 8, 2017
Loved it! Although my parents didn’t think the same, I thought it tasted like Chick-fil-a!
Jessica Romeo
January 9, 2017
thats fantastic! I find that people that are not even on the plan still enjoy the foods just the same!
Robyn Stringham
January 6, 2017
This was amazing. So delicious and easy! My “non-dieter” husband loved it too. Thanks!
Jessica Romeo
November 12, 2016
Patrice the almond flour is counted in the fat category. Between the egg and coconut oil as well as the almond flour in the recipe divided by 4 servings the whole recipe amounts to 1/4 of a fat serving (approximately) The overall calories are listed as well.
Patrice
November 12, 2016
how do you count the almond flour? I see that this recipe is 1 protein, and 1/4 healthy fat, but what about the almond flour? Should I count that as optional grain? I just don’t want to make sure I am counting all the calories correctly. Thanks!
Jessica Romeo
October 13, 2016
Yes 1/2 cup I am sorry this was not written properly
Victoria Dukes
October 13, 2016
I have a question about the recipe – it states 1/2 almond flour. Is that 1/2 cup?
April Larkin
September 6, 2016
Add some spaghetti squash and homemade sauce…
Jessica Romeo
July 30, 2016
Glad that you love it and yes goes perfect with green salads I agree 🙂
April Larkin
July 26, 2016
really love this recipe…
Rosa Rizk
July 25, 2016
Love it very filling with green salads just perfect
Show Comments
Tina
November 14, 2018
This was delicious!!!