Whole30 Herb-Crusted Chicken
Elevate your weeknight dinner with this vibrant and flavorful Whole30 Herb-Crusted Chicken! Coated in a fragrant blend of fresh parsley, thyme, rosemary, and garlic, and given a subtle crunch with almond flour, this recipe brings a gourmet twist to a healthy, wholesome meal. The addition of lemon zest and a drizzle of olive oil enhances the chicken’s natural juiciness and brightens every bite. Perfect for those following a Whole30 diet or anyone seeking a gluten-free, paleo-friendly option, this herbaceous dish is oven-baked for simplicity and ready in under an hour. Serve it with your favorite Whole30-compliant sides, like roasted vegetables or sautéed greens, for a nutritious, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces chicken breast halves
- 0.5 cup fresh parsley
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary leaves
- 3 cloves garlic cloves
- 1 teaspoon lemon zest
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup almond flour
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the fresh parsley, thyme leaves, rosemary leaves, and garlic cloves in a food processor. Pulse until finely chopped.
Transfer the chopped herbs and garlic to a shallow bowl. Add in the lemon zest, olive oil, salt, black pepper, and almond flour. Mix until well combined to form a herbed crust mixture.
Rinse the chicken breast halves and pat them dry with paper towels.
Coat each chicken breast with the herb mixture, pressing the mixture firmly onto both sides to ensure it adheres well.
Place the herb-coated chicken breasts on the prepared baking sheet.
Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Serve warm, with your choice of Whole30-compliant sides like sautéed greens or roasted vegetables.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 2.9 g | ||
| Protein | 232.8 g | 466% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 314 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2105 mg | 45% | |
*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.
