Paleo Chicken Biscuit Sandwich
Indulge in the wholesome flavors of this Paleo Chicken Biscuit Sandwich, a grain-free, dairy-free twist on a comfort food classic. Perfectly seasoned, tender chicken is layered with fresh lettuce, juicy tomato, and creamy avocado, all nestled between fluffy paleo biscuits made from almond and coconut flours. These biscuits are delightfully golden with a subtle nuttiness, complemented by the light tang of apple cider vinegar. With a quick 20-minute prep and 25-minute cook time, this recipe is ideal for a hearty lunch or dinner that's both paleo-friendly and packed with delicious, whole-food goodness. Satisfying, flavorful, and nutritious, this sandwich will have your taste buds and your body thanking you!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Coconut flour
- 1 cup Almond flour
- 1 large Egg
- 1 cup Coconut milk
- 1 teaspoon Baking soda
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Coconut oil
- 4 pieces Fresh lettuce leaves
- 1 large Tomato
- 1 large Avocado
Instructions
Preheat your oven to 350°F (175°C).
To prepare the biscuits, mix the almond flour, coconut flour, baking soda, and salt in a medium bowl.
In a separate bowl, whisk together the egg, coconut milk, and apple cider vinegar.
Combine the wet and dry ingredients and mix just until blended. Let the dough rest for a few minutes.
Line a baking sheet with parchment paper and scoop 8 evenly sized mounds of dough onto it.
Flatten each mound slightly and bake for about 15-18 minutes or until the biscuits are golden brown.
While the biscuits are baking, season the chicken breasts with salt, pepper, garlic powder, and onion powder.
Heat coconut oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing them into strips.
Slice the tomato and avocado.
To assemble the sandwiches, cut each biscuit in half. Place one piece of lettuce, a few chicken strips, slices of tomato, and avocado on the bottom half of the biscuit.
Top with the other half of the biscuit and serve immediately.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 506 mg | 168% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 47.2 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 373 mg | 29% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
