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Preheat oven 415 degrees F (210 degrees C).
Skinless Chicken Breasts (2 lb)
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 slices)
into smaller pieces and place in food processor or blender.
Add in your
Garlic Powder (1/2 tsp)
Smoked Paprika (1 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
, leaves from
Fresh Oregano (1 sprig)
Fresh Ginger (1 pinch)
, and optional
Ground Turmeric (1/4 tsp)
. 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.
Dijon Mustard (1 tsp)
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 vegetables, then add your
Asparagus (1 2/3 cups)
to the pan after the chicken has baked for 10 minutes by itself. Just remove the pan from the oven, add your asparagus, and drizzle
Olive Oil (as needed)
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
Lemons (to taste)
on top of veggies. Serve and garnish with extra oregano leaves, paprika, and pepper.
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