This recipe screams simplicity, it can be used for so many different meals too so you can make it ahead and you won’t be losing any precious weekend relaxation time!
From start to finish it takes about 30-35 minutes, if you make a double batch then you’ve got snacks, protein for your meal prep and can even freeze some for another meal later in the week.
All you need for this recipe is a good-looking spice rack, a couple of chicken breasts (boneless, skin removed) and a couple of gluten free pantry staples like almond meal… because we realised we didn’t have any GF bread to crumb or any pre-made GF bread crumbs left… and some flaxseed. Considering our combo, you could also try this recipe using LSA (linseed, sunflower and almond) which is a cheaper alternative to almond meal.
|2 large chicken breasts, boneless & skin removed|
|2 tbsp. flaxseed|
|1 1/2 c. almond meal|
|1 tbsp. smoked paprika|
|1 tsp. coriander seed (ground)|
|1 tbsp. cumin seed (ground)|
|1-2 tbsp. mild cajun spice mix|
|1 tsp. celery salt|
|1 large egg (we're only using the white though)|