Clean your Skinless Chicken Breast (2 pound) and place on large pan or plate. Line a sheet pan with foil or parchment paper. Set aside.
Next, tear your Gluten-Free Bread (4 slice) into smaller pieces and place in food processor or blender.
Add in your Garlic Powder (1/2 teaspoon), Smoked Paprika (1 teaspoon), Salt (to taste), Ground Black Pepper (to taste), leaves from Fresh Oregano (1 sprig), Fresh Ginger (1 pinch), and optional Ground Turmeric (1/4 teaspoon). Blend until a panko/meal crumb batter is formed.
Place gluten-free panko in a small bowl. Place your Almond Meal (1/4 cup) in a separate bowl.
Whisk Egg (2) and Dijon Mustard (1 teaspoon) together in a third bowl.
Coat each piece of chicken with almond meal, then salt. Douse the chicken in your egg mix then roll it in the panko/bread seasoned mix. Place on sheet pan.
Place in oven at 415 degrees F (210 degrees C) for 25 minutes or so.
If you want to add vegetable, then add your Asparagus (0.5 pound) to the pan after the chicken as baked for 10 minutes by itself. Just remove the pan from oven, add your asparagus, drizzle Olive Oil (to taste) over the asparagus. Then add salt and pepper.
Place back in the oven for another 15 minutes or until chicken is no longer pink in the middle.
Remove and squeeze fresh juice from the Lemon (to taste) on top of veggies. Serve and garnish with extra oregano leaves, paprika, and pepper.