Almond Flour Breaded Chicken (low carb, low FODMAP, gluten free, dairy free)
Servings
3Servings
Servings
3Servings
Ingredients
  • 1pound boneless, skinless chicken breasts– sliced thin
  • 1 egg
  • 3/4cup almond flour(I use Bob’s Red Mill)
  • 1tablespoon parsley, dried
  • 1teaspoon salt
  • 1/2teaspoon black pepper, ground
  • 1teaspoon lemon zest
  • 1/4teaspoon cayanne pepper
  • 1tablespoon olive oilor cooking fat of choice
  • drizzle garlic infused olive oil(optional)
  • 3 lemon wedgesfor garnish
Instructions
  1. In a medium bowl, mix the almond flour, parsley, salt, pepper, lemon zest, and optional cayenne pepper.
  2. In a shallow bowl or container, whisk the egg completely. I like to use a shallow rectangular Tupperware container. Transfer the almond flour to a large plate or second shallow container.
  3. Heat a large frying pan on the stovetop over medium heat and add the olive oil to the pan.
  4. Place a piece of chicken in the egg wash and flip the chicken so it is coated with egg on both sides. Transfer the chicken to the container with the flour mixture and flip the chicken so the flour sticks to each side. Carefully place the chicken in the pan and repeat the coating process with the remaining chicken.
  5. Cook chicken for about 6-8 minutes on both sides. Be sure that the chicken is cooked through and the juices run clear.
  6. Serve with a drizzle of garlic infused olive oil and a lemon wedge on the side for added flavor. Enjoy with your choice of side!
Recipe Notes

Low FODMAP Diet notes

Single serving is made with low FODMAP ingredients.

Almond flour is Low FODMAP in servings of ¼ cup (28 grams) or less

Picture note – green beans are low FODMAP in servings of 12 beans (86 grams) or less

All information on the FODMAP content of foods comes from the Monash University Low FODMAP Diet App as of 6/8/17. For the most recent data, please refer to the app.

Tell your friends!
Share