Whole30 Caulipower Chicken
Discover the ultimate guilt-free comfort food with our Whole30 Caulipower Chicken recipe! This ingenious twist on classic breaded chicken swaps out traditional breadcrumbs for a nutrient-packed blend of cauliflower rice and almond flour, creating a crispy, golden crust that's both gluten-free and Paleo-friendly. Infused with smoky paprika, garlic, and onion powder, each bite bursts with bold, savory flavor. Perfectly pan-seared and finished in the oven, the chicken stays tender and juicy, making it an ideal centerpiece for your Whole30 meal plan. Garnished with fresh parsley and served with zesty lemon wedges, this dish pairs beautifully with roasted veggies or a crisp salad for a wholesome, satisfying dinner. Ready in just 40 minutes, it's a delicious and healthy way to reinvent chicken night!
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Recipe Information
Ingredients
- 4 pieces chicken breast
- 1 large head cauliflower florets
- 1 cup almond flour
- 2 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons, chopped fresh parsley
- 1 sliced into wedges lemon
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and process them in a food processor until they are a rice-like consistency. Do not over-process to avoid sogginess.
Spread the cauliflower onto the baking sheet in a thin layer and bake for 10 minutes to dry it out slightly. Remove and let it cool.
Meanwhile, in a shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In another shallow bowl, beat the eggs.
Press the baked cauliflower rice with paper towels to remove excess moisture, then mix it with the seasoned almond flour mixture.
Pat the chicken breasts dry with paper towels. Dip each piece into the beaten eggs, ensuring it is entirely coated.
Next, press the chicken into the cauliflower and almond flour mixture, turning to coat both sides thoroughly. Repeat for all pieces.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook for about 3-4 minutes on each side, until golden brown but not fully cooked.
Transfer the chicken to a clean baking sheet and place it in the oven. Bake for an additional 10-15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for a few minutes. Sprinkle with freshly chopped parsley.
Serve with lemon wedges on the side for squeezing over the chicken just before eating.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 4344 mg | 189% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 15.5 g | ||
| Protein | 181.1 g | 362% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 488 mg | 38% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3483 mg | 74% | |
*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.
