Paleo Almond Butter Crusted Chicken on parchment papers with cut baby tomatoes and lemon slices on a wooden serving tray

Paleo Almond Butter Crusted Chicken

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This Paleo Almond Butter Crusted Chicken is anything but average. I’ve added JUSTIN’S® Classic Almond Butter in the marinade to complement the chicken. I also use almond meal instead of bread crumbs and I promise you, the taste isn’t compromised. My family loves this recipe for dinner, and I think yours will too!

 

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SERVING SIZE:

4

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PREP TIME:

20 minutes

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COOK TIME:

35 minutes

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TOTAL TIME:

55 minutes

INGREDIENTS

2 tablespoons JUSTIN’S® Classic Almond Butter
4 (5 ounces) Boneless, Skinless Chicken Breasts
⅔ cup Almond Meal
3 tablespoons Ground Flax
1 tablespoon Olive Oil
1 teaspoon Lemon Juice
1 teaspoon Sea Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoon Onion Powder

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a small bowl, stir together the almond meal and ground flax. Set aside.

3. In another bowl, add the olive oil, JUSTIN’S® Classic Almond Butter, lemon juice, and spices. Whisk until all of the ingredients are incorporated.

4. Dip each chicken breast into the almond butter marinade first, and then coat each piece with the almond meal mixture to create a crust.

5. Place on the baking tray and bake for 25–35 minutes or until meat thermometer reaches 168°F.

This Recipe Serves 4

INGREDIENTS

2 tablespoons JUSTIN’S® Classic Almond Butter
4 (5 ounces) Boneless, Skinless Chicken Breasts
⅔ cup Almond Meal
3 tablespoons Ground Flax
1 tablespoon Olive Oil
1 teaspoon Lemon Juice
1 teaspoon Sea Salt
¼ teaspoon Cayenne Pepper
¼ teaspoon Paprika
1 teaspoon Garlic Powder
½ teaspoon Onion Powder

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a small bowl, stir together the almond meal and ground flax. Set aside.

3. In another bowl, add the olive oil, JUSTIN’S® Classic Almond Butter, lemon juice, and spices. Whisk until all of the ingredients are incorporated.

4. Dip each chicken breast into the almond butter marinade first, and then coat each piece with the almond meal mixture to create a crust.

5. Place on the baking tray and bake for 25–35 minutes or until meat thermometer reaches 168°F.

This Recipe Serves 4

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