RECIPE
15 INGREDIENTS11 STEPS40MIN

Gluten-Free Panko Crusted Paprika Chicken

4.0
1 Ratings
Cotter Crunch
Nutrition Specialist for Gluten Free eating
A crowd-pleasing, healthy, quick and easy Gluten-Free Recipe! Gluten-Free Panko Crusted Paprika Chicken with veggies is dairy-free friendly and ready to eat in under 45 minutes!

40MIN

Total Cooking Time

15

Ingredients
Nutrition Specialist for Gluten Free eating
Ingredients
US / METRIC
Servings:
6
Serves 6
4 slices
Gluten-Free Bread
1/2 tsp
Garlic Powder
1 pinch
1 sprig
Fresh Oregano
1/4 tsp
(optional)
to taste
2
1 tsp
Dijon Mustard
1/4 cup
Almond Meal
0.5 lb
to taste
Avocado Oil
to taste
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Author's Notes

If you don't have a dairy allergy, this goes great with a tangy yogurt dipping sauce or dressing.

Directions

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Step 1
Preheat oven 415 degrees F (210 degrees C).
Step 2
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.
Step 3
Next, tear your Gluten-Free Bread (4 slice) into smaller pieces and place in food processor or blender.
Step 4
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.
Step 5
Place gluten-free panko in a small bowl. Place your Almond Meal (1/4 cup) in a separate bowl.
Step 6
Whisk Egg (2) and Dijon Mustard (1 teaspoon) together in a third bowl.
Step 7
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.
Step 8
Place in oven at 415 degrees F (210 degrees C) for 25 minutes or so.
Step 9
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.
Step 10
Place back in the oven for another 15 minutes or until chicken is no longer pink in the middle.
Step 11
Remove and squeeze fresh juice from the Lemon (to taste) on top of veggies. Serve and garnish with extra oregano leaves, paprika, and pepper.

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