Paleo Parmesan Crusted Chicken
Discover the ultimate guilt-free indulgence with this Paleo Parmesan Crusted Chicken—a wholesome, protein-packed meal that swaps traditional parmesan for nutrient-rich nutritional yeast. Perfectly crispy on the outside and tender on the inside, this recipe uses almond flour and coconut flour to achieve a flavorful, low-carb crust infused with garlic, oregano, and basil. Coated in a golden crust and seared to perfection before baking, this dish is both satisfying and easy to prepare, ready in just 40 minutes. Whether you're following a paleo lifestyle or simply seeking a healthier twist on classic comfort food, this Paleo Parmesan Crusted Chicken pairs beautifully with roasted vegetables or a fresh salad for a balanced, delicious dinner.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 3 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine almond flour, coconut flour, nutritional yeast, garlic powder, oregano, basil, sea salt, and black pepper. Stir until well mixed.
In another shallow bowl, beat the eggs until they are well combined.
Pat the chicken breasts dry with paper towels. If needed, pound them slightly to ensure even thickness.
Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then coat them evenly with the almond flour mixture. Press the mixture firmly onto the chicken to ensure it adheres well.
In a large skillet, heat olive oil over medium heat. Add the coated chicken breasts to the skillet, cooking for about 2-3 minutes on each side or until golden brown. This step ensures a crispy crust.
Transfer the browned chicken breasts to the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked with an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for a few minutes before serving.
Serve warm, paired with your choice of vegetables or salad for a complete meal.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 4.5 g | ||
| Protein | 258.5 g | 517% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 552 mg | 12% | |
*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.
