This Baked Almond Chicken recipe is a simple and tasty way to prepare a low carb main dish or lunch or dinner.
I made this for the first time this week and it turned out so tender and juicy, i can hardly wait to make it again.
When I’m low carbing I’m always on the look out to find a new way to prepare chicken. I love it when there is lots of variety and things taste good. It makes staying on this path so much easier.
This recipe is a family favorite that I used to make with crushed Rice Krispies. The crazy secret ingredient that keeps the chicken moist is Miracle Whip Light (or light mayo if you wish.). It also adds a bit of zest to the flavor. When I decided to try it low carb-style, I replaced the cereal with almond flour and crossed my fingers. The result was delicious and satisfying.
You could actually serve it to family or company and they’d never know they were helping you stay on your way of eating! Enjoy! — Laura
Baked Almond Chicken ~ Low Carb
Ingredients
- 4 6 oz. chicken breasts
- 4 T. Miracle Whip Light or light mayo
- 1/2 cup almond flour
- 1/2 tsp. paprika
- 1/4 tsp sea salt
- 1/4 tsp onion powder
- 1/2 tsp. dry parsley
Instructions
- Heat oven to 350 degrees.
- In a small bowl mix together spices and the almond flour. Set aside.
- Spray baking sheet with baking spray.
- Lay chicken breasts on pan and spread each one with 1 T. Miracle Whip light
- Sprinkle almond flour mixture evenly over breast tops covering well.
- Place in oven and bake 60 minutes. Tent chicken with foil during last half of baking time if the coating browns too quickly..
Notes
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