Ok, so I was somewhat coerced into writing this post by my loving gf, but here it is! Do you want GAINS? “Of course, Joseph. What kind of question is that?” Then you’ll want to add chicken to your arsenal of protein.
Chicken breasts/thighs are a great source of lean protein. They’re easy to make and a lot cheaper than other meat sources. They go a long way when it comes to meal prepping, unless you just eat them all with no remorse, which I sometimes do (ask Jennifer or any of my previous roommates). You’ll want to stick with white meat as it is less fatty.
Enough of the intro, this recipe takes about 30 minutes to prepare, more or less.
- 3 chicken breasts or thighs, about 6-8 oz. each (make sure it’s defrosted)
- ½ cup of blanched almond flour/meal (you can purchase here)
- 3 tbs. of FlavorGod Seasonings, trust me you’ll want THIS seasoning and not some crap from stores (buy here: http://flavorgod.com/)
- 1 large egg
Preheat the oven to 375 degrees, and grab 2 bowls. Set aside your chicken breasts for now (cut them if needed).
Put raw egg in one bowl. In the other bowl, place your ½ cup of almond flour and 3 tbs. of FlavorGod seasoning (my favorite is EVERYTHING SEASONING SPICY, sorry future digestive system).
Mix the flour and seasoning, and be sure to break apart at clumps.
Place the chicken into the egg bowl to coat it. You’ll then place the egg-coated chicken into the bowl with the almond flour and seasoning mix to give it a thin almond coating.
Put the chicken on a baking sheet (with or without parchment paper) and place in the oven for 20 minutes or until fully cooked.
THAT’S IT! It’s fast and easy. If you want to double the amount of chicken you make, just double the ingredients.
Be sure to hashtag #jenjoandpaleo when you cook with a recipe inspired by our blog! We thank everyone for their support!
Until the next meal,
Joseph and Jennifer