It is rare when chicken breasts make it into my shopping cart. Like almost a special occasion.

Because I know what happens when they do.

They sit and stare at me from the lowest tray in the fridge. Nude and slimy, in all their glory.

Unappetizing.

I like color, texture, VIBRANCY, and visual appeal in my food. A little eating sexiness, if you will. Which is why, for the most part, vegetables are usually the main star of my show (just the casual the in-my-head-cooking-show that happens everytime I attempt dinner. A  girl’s gotta get excited somehow when there a lot of recipe testing to be done. )

Basically, I like chicken when it doesn’t look like, taste like, or smell anything like chicken.

Such a hater, I know.

So, I think I might be the most qualified to say that this might be the best chicken recipe ever. Yes, EVER.

This newest recipe is soooo simple, made with all real and healthy ingredients and on kitchen timers it’ll take you 15 mins tops for a whole baking sheet full of chicken goodness. Not only that, but they’re kid-tested and approved {meaning man-approved as well, wink}, naturally gluten-free and with the option to be dairy-free as well.

These Almond-Parmesan Crusted Chicken Strips are perfect on their own, as part of a meal or easy snack, sliced and dipped in a clean ketchup, or served over a romaine salad with a olive oil and lemon juice + white wine vinegar + dijon mustard dressing, and fresh parm for an healthy twist on a chicken caesar salad.

Or, just popped in your mouth right out of the oven. oops.

The flavorful but healthy coating of almond flour and parmesan cheese or nutritional yeast keeps the chicken from drying out while cooking, and the whole thing just looks appetizing to eat.

Seriously, just try it and you’ll know what I mean.

Then, come back here and tell me how right I am in the comments below.

Winner

Winner

Chicken

Dinner.

Almond-Parmesan Crusted Chicken Strips:

Ingredients:

4 thinly sliced organic chicken breasts (or slice 2 thicker breasts in half)

4 tablespoons almond flour or almond meal (find in the bulk section or baking section of a natural foods store)

4 tablespoons grated parmesan cheese (or nutritional yeast to keep it dairy free, also found in the bulk section at a natural foods store)

2 teaspoons Italian herb seasoning

2 teaspoons sea salt + 2 teaspoons pepper

Directions:

Preheat oven to 450. In a bowl, combine almond flour, cheese (or nutritional yeast) and spices and mix to combine.

Line a baking sheet with parchment paper (side note, the best thing ever. I just discovered it, and will never go without it now) and add each chicken breast (rinsed with water first, and lightly patted dry with a paper towel) to the bowl of almond-cheese mixture.

Press the mixture on all sides of the chicken and add each piece to the baking sheet.

Press any leftover mixture on top. Bake for 10 minutes and flip chicken. Bake for 4 minutes more, then turn oven on broil to get a nice brown color—watch it closely so it doesn’t burn!

Note: you can also pan-fry the chicken on the stovetop for a crispier texture. Use coconut oil for the best flavor if you take this route.

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!