Almond Flour Breaded Chicken
Serves: 3 (great for a dinner for two and leftovers for lunch!)
- 1 pound (16 ounces) of boneless, skinless chicken breasts – sliced thin
- 1 egg
- ¾ cup (84 grams) almond flour (I use Bob’s Red Mill)
- 1 tablespoon of parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon of lemon zest
- ¼ teaspoon of cayenne pepper (optional)
- 1 tablespoon olive oil (or oil of choice)
- drizzle of garlic infused olive oil
- 3 lemon wedges
- In a medium bowl, mix the almond flour, parsley, salt, pepper, lemon zest, and optional cayenne pepper.
- In a shallow bowl or container, whisk the egg completely. I like to use a shallow rectangular Tupperware container. Transfer the almond flour to a large plate or second shallow container.
- Heat a large frying pan on the stovetop over medium heat and add the olive oil to the pan.
- Place a piece of chicken in the egg wash and flip the chicken so it is coated with egg on both sides. Transfer the chicken to the container with the flour mixture and flip the chicken so the flour sticks to each side. Carefully place the chicken in the pan and repeat the coating process with the remaining chicken.
- Cook chicken for about 6-8 minutes on both sides. Be sure that the chicken is cooked through and the juices run clear.
- Serve with a drizzle of garlic infused olive oil and a lemon wedge on the side for added flavor. Enjoy with your choice of side!
Low FODMAP Diet note
- Single serving is made with low FODMAP ingredients.* Not lab tested for FODMAP content.
- Almond flour is Low FODMAP in servings of ¼ cup (28 grams) or less
- Picture note – green beans are low FODMAP in servings of 12 beans (86 grams) or less
Nutrition Facts for Single Serving (best estimates):
*All information on the FODMAP content of foods comes from the Monash University Low FODMAP Diet App as of 6/8/17. For the most recent data, please refer to the app.