Paleo Dill Crusted Chicken
Elevate your weeknight dinner routine with this hearty and flavorful Paleo Dill Crusted Chicken—a low-carb, gluten-free recipe that’s bursting with herby goodness! Juicy, boneless, skinless chicken breasts are coated in a savory crust made from almond flour, fresh dill, garlic powder, and onion powder, creating a satisfying crunch that’s both wholesome and delicious. Searing the chicken before baking locks in moisture while developing a delicious golden exterior. Ready in just 40 minutes, this dish is perfect for busy evenings without compromising on taste. Serve with a wedge of lemon for a zesty finishing touch that brightens every bite. Ideal for paleo enthusiasts and anyone seeking a nutritious, protein-packed dinner option!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 1 cup Almond flour
- 1 cup Fresh dill, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Olive oil
- 1 Lemon, wedged, for serving
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the almond flour, chopped dill, garlic powder, onion powder, salt, and black pepper. Mix well to distribute the seasonings evenly.
In another shallow bowl, beat the eggs thoroughly.
Dip each chicken breast in the egg mixture, ensuring it is completely coated.
Transfer the egg-coated chicken breast to the almond mixture, pressing firmly to ensure the dill crust sticks to all sides.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken breasts and sear for 2-3 minutes on each side, until golden brown. This helps the crust adhere to the chicken and enhances the flavor.
Transfer the seared chicken breasts to the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and no longer pink in the middle. The internal temperature should reach 165°F (74°C).
Remove from the oven and allow the chicken to rest for a couple of minutes before serving.
Serve each piece of Paleo Dill Crusted Chicken with a wedge of lemon for squeezing over the top, enhancing the flavors.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.9 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1020 mg | 22% | |
*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.
