You won’t sacrifice flavor with this Paleo Italian inspired recipe. It’s easy, delicious, and best of all, this almond and coconut flour breaded chicken is healthy. This is one of those dinners that you’ll want to make over and over again. I promise, it does not disappoint.
- 1.5 lb boneless skinless chicken breast, thinly sliced or pounded
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp onion powder
- Dash of red pepper flakes
- 1 egg, whisked
- 1 tbsp coconut oil
- 2 red pepper, sliced
- 1 orange pepper, sliced
- ¼ cup sun-dried tomatoes
- ½ cup marinara sauce (gluten and dairy-free or make your own)
- Fresh basil
- Optional – top with dried oregano
In a shallow bowl, mix flours and spices together. In a separate bowl, whisk your egg. Heat your skillet with coconut oil on medium heat, add additional oil if needed. Dip your chicken pieces in egg and then cover with breading. Place each piece in your skillet and continue to cook on medium about 2-3 minutes each side until golden brown and juices run clear. You can cut through a piece of chicken to make sure they are cooked through.
Remove your chicken pieces and set on a paper towel-lined plate. Drain excess grease. Add a drizzle of oil to the same pan and add your peppers. Sauté until softened, then add sun-dried tomatoes and marinara sauce. Add your chicken back into the skillet and heat through. Garnish with basil and serve!