A sweet and savory dish that can meet your plan AND please the family.
I’m constantly looking for ways to change up the flavor and texture of chicken – this is a excellent way to combine the natural sweetness of honey and almonds with savory spices.
I recommend chicken breasts cut into strips for faster cooking, or use chicken thighs if you want more fats in the dish.
There are two key aspects of this recipe to get an even almond coating on the exterior when cooking is complete. First, make sure the chicken pieces are fully coated with the egg white-honey wash to ensure that when you dredge them in the almond flour it sticks to the entire surface.
Second, the rack stand-off on the baking tray is a must. If you place the chicken pieces directly on the tray, the juices formed while the chicken is cooking will make the coating fall off. By using the rack stand-off, the juices fall to the bottom of the tray, leaving your coating intact.
The seasoning possibilities for incorporation into the almond flour are endless. I chose Montreal seasoning which is primarily red peppers and garlic. Spicy could work well here too!
One caution, this recipe is not microwave friendly for re-heating leftovers. The coating collects some moisture when you store in the fridge, and the microwave will steam it and cause the coating to fall off. Rather, re-heat in a toaster oven or regular oven on high for a couple of minutes.
I chose to divide this recipe into 8 servings to get a meal with ~ 25 g protein and ~ 10 g fat. You can divide this up into more or fewer servings to meet your needs. Nutrition information for the entire batch is located in the recipe. (You may have a bit of extra egg/honey wash and almond flour left over after the coating process. In the nutrition info I assumed it all was used, so actual calories and macros may be slightly lower than shown.)
Honey Almond Baked Chicken
Ingredients
- 24 oz (1.5 lbs) Skinless chicken breast
- 112 g Almond flour
- 37 g Gluten-free white flour
- 35 g Honey
- 100g Liquid egg whites
- 20g / 2 tbsp Montreal seasoning
- 2 tbsp Black pepper
- 1 tbsp Salt
Instructions
- Cut chicken breasts lengthwise into strips (to reduce the thickness by half), and then cut the halves into strips.
- Preheat oven to 425F.
- Line a baking sheet with aluminum foil and place a cooling rack on top of the sheet as a stand off.
- In a bowl, combine the egg whites and honey and mix until uniform.
- In a separate bowl, combine and mix the almond flour and Montreal seasoning.
- Lay out your chicken strips on a clean surface and lightly salt and pepper both sides.
- Dunk each chicken strip in the egg-honey mixture, and then gently roll through the almond flour, placing each coated piece on the baking sheet rack. Ensure that none of the strips are touching each other, it’s better to cook in two batches if you run out of room.
- Bake for 15 minutes. Exterior of the chicken pieces should be lightly golden and clear juices should be seen underneath the rack.
- Allow to cool for 5 minutes before serving.
Notes
- Nutrition info for the TOTAL Batch = 1949 kcal, 195.8 g Protein, 80.1 g Carbs, 93.9 g Fat
- I chose to divide this into 8 servings for a meal needing 25 g protein: Nutrition info per serving: 243.6 kcal, 24.5 g Protein, 10.0 g Carbs, 11.7 g fat
- The flavor is highly adjustable, explore swapping out the Monteral seasoning for other herbs and spices.
- Note on reheating: I do not recommend the microwave as the coating will easily fall off. Instead, use a toaster oven or regular oven to warm it up – high for 2-3 minutes.
Let me know if you tried this recipe and how you like it.
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