Lemony Almond Crusted Chicken

Lemony Almond Crusted Chicken

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Gluten Free Lemon Fried Chicken__Healthy

My mom used to make something similar to this dish when we were little except it was dipped in milk and then cornflakes and then fried in butter! WOW! Gut punch! But so so yummy. 

I modified her recipe… well more like reinvented it because girl can’t eat like that any more and if you’re here you probably can’t either. This meal is nutty, crispy, zesty, and comfort all wrapped up in one big casserole dish. I.E it’s perfect for pot lucks, bringing a meal to someone who needs a pick me up, meal prep, families, etc. I think you’ll enjoy it whatever the occasion!

Gluten Free Lemon Fried Chicken__Healthy
Gluten Free Lemon Almond Crusted Chicken__Healthy
Gluten Free Lemon Almond Chicken
Gluten Free Lemon Almond Chicken

Lemony Almond Crusted Chicken

Serves 4

Ingredients

4 chicken cutlets (or pound out a chicken breast so it’s nice and tender and cooks quickly)
3 eggs (scrambled)
¾ c. almond flour
¼ c. coconut flour
¼ tsp. garlic powder
2 tsp. Italian seasoning
pinch of salt
¼ c. coconut oil
¼ c. lemon juice + ¼ c. more for finishing
cooked brown rice (1.5 c. dry rice convert to cooked)
1 tbsp. lemon zest (garnish)
½ c. fresh chopped (parsley)

Instructions

Preheat oven to 350 degrees.

Line up two medium sized bowls. In first bowl add scrambled eggs. In second bowl add almond flour, coconut flour, garlic powder, Italian seasoning, and a pinch of salt. Mix flour until incorporated.

Dip chicken cutlet into egg, then drip off excess egg mixture. Then dip cutlet into almond flour mixture and set aside. Repeat with remaining cutlets. 


In a 13 x 9 casserole dish add cooked brown rice in an even layer. Poke holes into the rice with a butter knife to allow a place for the steam to escape. Set aside.

Heat a skillet to medium heat and add a scoop of coconut oil until it covers the bottom of the pan with about ⅛ inch of oil. Carefully fry each side of chicken in the oil until browned and crispy. Add more oil if needed. Do not cook through. Set aside. 

After you finish frying all the chicken cutlets add lemon juice into pan and stir. Pour lemon/oil mixture over rice in the casserole dish. Top rice with fried chicken, careful to leave space in between each cutlet. Bake for 20 minutes or until chicken is cooked through. 

Top with lemon zest and parsley. Serve immediately. 

Note: If you want to meal prep this simply skip the baking stage and refrigerate casserole dish. When you’re ready to eat finish the dish by baking for 20 minutes or until chicken is cooked through.

Gluten Free Lemon Fried Chicken__Healthy
Gluten Free Lemon Almond Chicken
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