Today's lunch is baked 'breaded' chicken from Everyday Paleo by Sarah Fragoso. I can highly recommend this book - we've enjoyed every recipe we've tried so far and the exercise tips are great - the whole family has used them.
12 boneless, skinless chicken thighs
1 cup almond flour
1 cup coconut flour
1 tbsp garlic powder
Pinch of salt and pepper
2 eggs *
Mix the flours, garlic powder and salt in a bowl. In a separate bowl, beat the eggs. Dip the chicken in the egg mixture, let the excess drip off, then press into the flour mixture. Turn over and press in again, making sure that it's well covered. If I have any mixture left over I tend to press it onto the tops of the chicken before baking as it's so tasty! Put the chicken pieces onto a greased baking tray and cook in the oven at 180 oC for 35 - 40 minutes (until the chicken is cooked through and juices are clear).
* to make this recipe egg free you can use melted butter instead. It tastes amazing and sticks just as well but isn't strictly paleo.
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