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Soo I had no idea what I was going to name this meal, and then I took the chicken out of the oven.  Can you guess my secret ingredient?!?!  It is amazing how brightly yellow turmeric makes your food when it gets cooked.  I hardly used any in this and was not planning on having it be the main focus of this meal!  I’ve really been diggin paprika lately, and wanted to make a meat with some type of paprika crust/coating.  So that’s where this came from!

Image Belongs to Fondly, Emily

What you need:

3 chicken breasts

3/4 cup coconut flower

2 teaspoons paprika

2 teaspoons cumin

2 teaspoons garlic powder

1 teaspoon ginger

1 teaspoon turmeric

salt & pepper

2 whisked eggs

The process:

Preheat the oven to 415.  I used frozen chicken breasts so I ran them under cold water for 10 minutes.  In a small, wide bowl, mix almond flour and spices.  In a separate bowl, whisk two eggs.  Cover a cookie sheet in aluminum foil and spray with coconut oil.

I decided to tenderize my chicken breasts because they were all different shapes and sizes, and I wanted to make sure that it would all cook evenly.  (That’s why the guy pictured looks a little funny.)  Once they were defrosted, I placed them in a Ziploc (one at a time) and beat them.  I actually used the back of our ice cream scoop… I’m sure there’s a much better and more efficient tool to use, but I have no idea where my mom keeps the rolling pin in our new house.  (Yes, we have lived here for two years.  I know.)  So the ice cream scoop it was.  I beat those babies til they were about 3/4 of an inch thick.  Then, take them out and dab them with a paper towel to get rid of the extra water/juices.

Next, dip your chicken breast in the egg.  Cover it good and submerge it for longer than you think.  You want the egg to really soak in there.  Then place it in the bowl of spices.  Press it down to make sure the spices will stick.  Flip it over and repeat.  Flip again. And again.  (Just make sure it’s completely covered.)  Place your chicken boob on the cookie sheet.

Cook in the oven for 18 minutes 🙂

Image Belongs to Fondly, Emily

Finishing touches:

I decided to serve this with fried cauliflower rice, and it was delicious!  They went great together.  Be on the lookout for my cauliflower rice recipe next week 🙂

Have a good weekend and Happy Mother’s Day to all the moms reading this!

Fondly, Emily

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Image Belongs to Fondly, Emily

Lover of fun, food, fashion, friendship, and family. (And coffee.) Just tryin’ to help ya live a happier and fuller life 🙂

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