Whole30 Chicken Puff
Indulge in the savory goodness of the Whole30 Chicken Puff—a wholesome, grain-free, and dairy-free twist on a classic comfort food! This recipe features perfectly seasoned, shredded chicken paired with a medley of sautéed vegetables like onion, carrot, and celery, all wrapped in a golden, flaky almond flour and tapioca dough. Infused with aromatic herbs like oregano and thyme, and brushed with an egg wash for a crispy finish, these puffs are baked to perfection and make a satisfying meal for the whole family. With just 20 minutes of prep time and adherence to Whole30 guidelines, this recipe is a go-to for those embracing clean eating without sacrificing flavor. Perfect for meal prep, dinner, or even a hearty snack, these chicken puffs are sure to become a healthy favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 small onion
- 1 medium carrot
- 1 medium celery stalk
- 2 cloves garlic
- 2 cups almond flour
- 0.5 cup tapioca starch
- 1 large egg
- 0.5 cup coconut milk
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 for egg wash egg
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat.
Season the chicken breasts with salt and pepper, and add them to the skillet. Cook until fully cooked, about 6-7 minutes per side. Remove and let cool, then shred into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of coconut oil.
Dice the onion, carrot, and celery, and mince the garlic.
Add the diced onion, carrot, and celery to the skillet, along with the minced garlic. Sauté for 5 minutes until the vegetables are tender.
Add the shredded chicken back to the skillet with the vegetables. Stir in oregano, thyme, and half a teaspoon of salt. Cook for an additional 2 minutes and then remove from heat.
In a large bowl, combine almond flour, tapioca starch, 1 teaspoon of salt, and black pepper.
In a separate bowl, beat 1 large egg with coconut milk until well-mixed.
Mix the wet ingredients into the dry ingredients to form a dough.
Roll out the dough between two pieces of parchment paper until it's about 1/4 inch thick.
Cut the dough into 8 equal squares.
Place a generous spoonful of the chicken and vegetable mixture on four of the squares.
Lay the remaining squares over each filled square, pressing the edges to seal.
Whisk the remaining egg for an egg wash and brush on top of each chicken puff.
Place the puffs on a parchment-lined baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 27.6 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 651 mg | 50% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1634 mg | 35% | |
*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.
