Gluten-Free Panko Crusted Paprika Chicken

00:40:00

Bake it with veggies for an easy one pan meal, or simply by itself. Either way, a healthy gluten-free dinner is ready in under 45 minutes! Perfect for entertaining guests or feeding the family.

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Ingredients
- Serves 6 +
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4 slice Gluten-Free Bread
1/2 tsp Garlic Powder
1 pinch Ginger
1 sprig Fresh Oregano
1/4 tsp Ground Turmeric
to taste Salt
1 tsp Dijon Mustard
1/4 cup Almond Meal
to taste Olive Oil
to taste Lemon
Directions HIDE IMAGES
STEP 1
Preheat oven 415 degrees F (210 degrees C).
STEP 2
Clean your Skinless Chicken Breast and place on large pan or plate. Line a sheet pan with foil or parchment paper. Set aside.
STEP 3
Next, tear your Gluten-Free Bread into smaller pieces and place in food processor or blender.
STEP 4
Add in your Garlic Powder, Smoked Paprika, Salt, Ground Black Pepper, leaves from Fresh Oregano, Ginger, and optional Ground Turmeric. Blend until a panko/meal crumb batter is formed.
STEP 5
Place gluten-free panko in a small bowl. Place your Almond Meal in a separate bowl.
STEP 6
Whisk Egg and Dijon Mustard together in a third bowl.
STEP 7
Coat each piece of chicken with almond meal, then salt. Douse the chicken in your egg mix then roll it in the panko/bread seasoned mix. Place on sheet pan.
STEP 8
Place in oven at 415 degrees F (210 degrees C) for 25 minutes or so.
STEP 9
If you want to add vegetable, then add your Asparagus to the pan after the chicken as baked for 10 minutes by itself. Just remove the pan from oven, add your asparagus, drizzle Olive Oil over the asparagus. Then add salt and pepper.
STEP 10
Place back in the oven for another 15 minutes or until chicken is no longer pink in the middle.
STEP 11
Remove and squeeze fresh juice from the Lemon on top of veggies. Serve and garnish with extra oregano leaves, paprika, and pepper. Serve and enjoy!
Share Your Tips
Josie
That's not cheating Bridget, that's just good sense! 🤭 Glad you enjoyed it, be sure to check out more of Cotter Crunch recipes on the app by clicking on her profile!
Bridget West
I cheated and used Kikkoman Panko instead of gluten-free bread. Twas delicious
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