This recipe is exclusive to Meal Plan Subscribers and is from my cookbook Whole Food For Your Family. Learn more or buy your own copy of my cookbook here!
Italian Toss & Bake Chicken
Recipe from Whole Food for Your Family, page 130
Ingredients
- 2/3 cup almond flour
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 pound boneless skinless chicken breast
- Cooking oil spray
- 8 ounces gluten-free pasta optional, to serve
- 2 cups marinara sauce 16 ounces, optional to serve
Instructions
- OVEN: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and, if possible, set a metal cooling rack on top. Set aside.
- In a medium bowl or large reusable zip-top bag, combine the flour, Italian seasoning, salt, paprika, garlic powder, onion powder, and pepper. Stir or shake to combine. Add the chicken pieces and toss or shake to coat.
- OVEN: Lay the coated chicken on the metal rack or directly on top of the parchment paper. Spray generously with cooking oil spray. Cook for 20 minutes, until golden brown and cooked through, fliping halfway if not using the rack. AIR FRYER: Spray chicken strips generously with cooking oil spray and air fry at 350 degrees for 12-15 minutes, until the chicken is golden and cooked through. Cooking time will vary based on the size of your strips.
- TO SERVE: We like to serve this chicken on top of gluten-free pasta (cooked to box instructions) with warm marinara sauce (pictured), kind of like a cheese-less chicken parmesan.
- FREEZE: Freeze cooked chicken in a single layer on a baking pan or cooling rack. Once frozen, store together in a sealed container for up to 3 months.
Tried this recipe?Let us know how it was!
0 Comments