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!
Total Time
40min
4.0
1 Rating
Author: Cotter Crunch
Servings:
6
Ingredients
•
2
lb
Skinless Chicken Breasts
•
4
slices
Gluten-Free Bread
•
1
tsp
Smoked Paprika
•
1/2
tsp
Simply Organic Garlic Powder
•
1
pinch
Fresh Ginger
•
1
sprig
Fresh Oregano
•
1/4
tsp
Ground Turmeric
(optional)
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
Eggland's Best Classic Eggs
•
1
tsp
Dijon Mustard
•
4
Tbsp
Almond Meal
•
1 2/3
cups
Asparagus
•
as needed
Olive Oil
or Avocado Oil
•
to taste
Lemons
Cooking Instructions
1.
Preheat oven 415 degrees F (210 degrees C).
2.
Clean your Skinless Chicken Breasts (2 lb) and place on large pan or plate. Line a sheet pan with foil or parchment paper. Set aside.
3.
Next, tear your Gluten-Free Bread (4 slices) into smaller pieces and place in food processor or blender.
4.
Add in your Simply Organic 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.
5.
Place gluten-free panko in a small bowl. Place your Almond Meal (4 Tbsp) in a separate bowl.
6.
Whisk Eggland's Best Classic Eggs (2) and Dijon Mustard (1 tsp) together in a third bowl.
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.
8.
Place in oven at 415 degrees F (210 degrees C) for 25 minutes or so.
9.
If you want to add vegetables, then add your Asparagus (8 oz) 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.
10.
Place back in the oven for another 15 minutes or until chicken is no longer pink in the middle.
11.
Remove and squeeze fresh juice from the Lemons (to taste) on top of veggies. Serve and garnish with extra oregano leaves, paprika, and pepper.
Author's Notes
If you don't have a dairy allergy, this goes great with a tangy yogurt dipping sauce or dressing.
Nutrition Per Serving
CALORIES
215
FAT
6.1 g
PROTEIN
35.9 g
CARBS
2.7 g
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