Ingredients
- ½ cup coconut flour
- 2 boneless, skinless chicken breasts
- 0.33 cup almond flour breadcrumbs
- ¾ teaspoon garlic powder
- 4 cherry tomatoes, halved
- Small bunch of thyme leaves (removed from stalk)
How to Make It
- Preheat the oven to 400°F and coat a baking sheet with a little cooking oil. Set out three plates, which will be used for dipping the chicken into three different mixtures.
- Combine the flour with ½ teaspoon salt and ½ teaspoon ground black pepper. Mix well and place on the first plate.
- Pour the milk onto the second plate.
- In a small bowl, mix the garlic powder, thyme leaves, and breadcrumbs. Sprinkle onto the third plate.
- Dip the chicken in the flour, then the milk, and then roll in the breadcrumbs mixture.
- Once all breasts are evenly coated with all the ingredients, lay the chicken onto the prepared baking sheet, place the halved cherry tomatoes on and around the chicken breasts, and roast for 20 minutes. Before serving, ensure the chicken is golden brown and is completely cooked through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 214 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Trans Fat 0.0 g |
carbohydrates 15 g 12% |
Dietary Fiber 2 g 5% |
Protein 25 g 50% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |