Paleo Herb-Crusted Chicken
Elevate your weeknight dinner game with this Paleo Herb-Crusted Chicken recipe, a flavorful and wholesome dish that's perfect for a clean-eating lifestyle. Tender boneless chicken breasts are coated in a crunchy almond flour and fresh herb mixture, featuring parsley, rosemary, and thyme, for an aromatic and nutrient-packed crust. Seasoned with garlic and onion powder, this naturally gluten-free and dairy-free recipe delivers a savory punch while staying true to Paleo principles. Sear the chicken in coconut oil for a golden exterior, then finish it in the oven for a perfectly juicy interior. With just 15 minutes of prep time, this protein-rich dish is ideal for a quick meal that feels gourmet. Serve it alongside roasted vegetables or a crisp green salad for a balanced, healthy dinner everyone will love!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 1 cup Almond flour
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Coconut oil
Instructions
Preheat your oven to 375°F (190°C).
In a shallow bowl, combine almond flour, chopped parsley, rosemary, thyme, garlic powder, onion powder, salt, and black pepper. Mix well to create the herb crust mixture.
In another shallow bowl, beat the eggs until they are well blended.
Pat the chicken breasts dry with paper towels and then dip each piece first into the beaten eggs, ensuring it is fully coated.
Next, press the egg-coated chicken breasts into the herb crust mixture, pressing gently to ensure the crust adheres well.
In a large oven-safe skillet, melt coconut oil over medium-high heat. Add the crusted chicken breasts to the skillet and sear for about 3-4 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for a few minutes before serving.
Garnish with additional fresh herbs if desired, and serve warm.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 4.0 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 380 mg | 29% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2059 mg | 44% | |
*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.
