This recipe is one that I created during my second Whole 30. This breading is so good that I keep it on hand as a pantry staple! It’s Whole 30 compliant, but you’d never know it. I serve it on zucchini or carrot noodles.
No-Parm Chicken Parm
Ingredients
1/2 cup coconut flour
1/2 cup almond meal
2 tsp onion powder
2 tsp garlic powder
1/2 tsp salt
1 egg
1 Tbsp water
2 chicken breasts, pounded to 1/4 inch thick
1 jar marinara sauce
2–3 Tbsp olive oil, for frying
Instructions
In a bowl, combine the coconut flour, almond meal, onion powder, garlic powder, and salt.
In another bowl, lightly beat the egg with 1Tbsp water. In another dish, place 1/2 cup of the coconut flour mixture. Heat the olive oil in a skillet over medium heat. Bread the chicken by coating both sides in the egg mixture, then in the breading mixture. Shake off the excess so that you have a thin coating of breading. Place the chicken in the skillet and cook about 3-4 minutes per side, until cooked through. In the meantime, heat the marinara in the microwave. Top the chicken with warm marinara.
Serve with spaghetti noodles, carrot noodles, noodles, or mashed potatoes.