Because I've been trying to follow a low-carb diet for the past year, I have spent a lot of time with almond flour. Almonds and almond flour are a staple of the low-carb high fat (LCHF) way of eating.
I've used almond flour for baking. I've made pancakes and waffles out of it. And I've used it as "breading" for vegetables, fish and chicken. It doesn't act quite the same as breadcrumbs or flour, but it's a very good substitute.
Following any healthy eating plan requires advance preparation. On the weekends, I often cook a large batch of chicken so I have something to pack in my lunchbox every day before I head to work.
This week I made almond-crusted pesto chicken breasts. Sometimes I make my own basil pesto, but I was pressed for time and used store-bought pesto. Which is totally, completely fine in a dish like this.
I packed the almond-crusted pesto chicken in my lunchbox with some oven-roasted tomatoes. One day I ate them cold. Today I warmed them in the microwave. I think I prefer it warm, but it was pretty darn good cold. I'll be making this again soon.
Almond-Crusted Pesto Chicken
Chicken breasts brushed with basil pesto, coated in almond flour and grated cheese, and oven-roasted. An easy low-carb dinner recipe.
- 1/2 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup basil pesto sauce
- 4 large chicken breast halves, boneless and skinless
Preheat the oven to 375 degrees F. Spray a sheet pan or baking dish with nonstick cooking spray or brush it with olive oil.In a shallow bowl or on a plate, mix together the almond flour, grated cheese, garlic salt, and pepper. Put the basil pesto sauce in another bowl.Dip both sides of one chicken breast in the pesto sauce, then roll it in the almond flour mixture to coat. Place the almond-coated chicken on the baking sheet. Repeat with the remaining three chicken pieces.Bake the chicken about 50 minutes, until it is cooked through. Serve hot or at room temperature.
DetailsPrep time: Cook time: Total time: Yield: 4 servings