I was all out of ideas today about what to cook for dinner. I wanted something simple, yummy, healthy and made with ingredients I already had. James was lamenting that paleo meant that I could no longer have breaded chicken and I was secretly mourning the loss of breaded chicken in my life too. It then occurred to me that there must be a paleo version, if not hundreds, and low and behold there was a recipe, with ingredients I already had, for “breaded” chicken in Sarah Fragoso’s Everyday Paleo book (that was sat next to me on the kitchen table, no less!). I added a few herbs for good measure.
We decided to pair it with sweet potato mash and steamed vegetables and we followed dinner with coconut no-cream and roasted pineapple. As such, I am currently in a food coma, but a nutritious one. Happy days.
Ingredients: (Serves 2)
- 2 chicken breasts, butterflyed or cut into large goujons (approx 3 per breast).
- 1 egg
- 1/3 of a cup of ground almonds
- 1/3 of a cup of coconut flour
- 0.5 tsp of thyme
- 0.5 tsp of oregano
- 0.25 tsp of dried basil
- Preheat the oven to 180°C, line a baking tray with baking paper.
- Beat the egg in a shallow bowl.
- In a separate bowl, mix the rest of the ingredients.
- Coat each chicken piece in egg and then in the ‘breadcrumb’ mix and then place it on the baking tray.
- Repeat for each goujon.
- Once all the chicken is coated, bake for 30-45 minutes, depending on your oven. They are cooked once juices run clear, or use a probe thermometer (cooked when above 75°C).
- Serve with vegetables or sides of your choice and enjoy. Feel free to mix up the spices, I might try Cajun next.