Whole30 Chicken Biscuit Sandwich
Savor the ultimate blend of wholesome comfort food with this Whole30 Chicken Biscuit Sandwich—a grain-free, dairy-free marvel that’s perfect for clean eating without sacrificing flavor. Featuring tender, spice-rubbed chicken breasts seared to perfection and nestled between flaky almond and tapioca flour biscuits, this recipe is a winning combination of hearty and healthy. Crispy lettuce, juicy tomato slices, and a hint of red onion add a refreshing crunch, while the biscuits’ golden, buttery texture brings a touch of indulgence. Ready in under an hour, this gluten-free, paleo-friendly sandwich is the ideal centerpiece for brunch, lunch, or dinner. Whether you’re following the Whole30 plan or simply craving a nourishing twist on a classic favorite, this recipe is sure to become a household staple!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cups almond flour
- 1 cup tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 large egg
- 1 cup coconut milk
- 1 tablespoon ghee
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 4 pieces lettuce leaves
- 1 sliced tomato
- 0.5 sliced red onion
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, tapioca flour, baking powder, and sea salt. Mix well.
In a separate bowl, whisk together the egg and coconut milk until well blended.
Pour the egg mixture into the flour mixture and stir until a dough forms. Let the dough sit for about 5 minutes to thicken.
Scoop the dough onto the prepared baking sheet, forming four evenly sized biscuits. Gently press down to flatten slightly.
Bake the biscuits in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
While the biscuits are baking, cut the chicken breasts in half horizontally to create four thin pieces.
In a small bowl, combine garlic powder, onion powder, paprika, black pepper, and a pinch of salt. Sprinkle the spice mixture over both sides of the chicken pieces.
Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes.
Assemble the sandwiches by slicing the biscuits in half and placing a piece of chicken on the bottom half. Top with lettuce, tomato slices, and onion. Place the other half of the biscuit on top to complete the sandwich.
Serve warm and enjoy your Whole30 Chicken Biscuit Sandwich!
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 3383 mg | 147% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 30.2 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 550 mg | 42% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1390 mg | 30% | |
*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.
