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Oven-Baked Honey Chicken
Tender oven-baked honey chicken with olive oil and almond flour.
Prep:
10-15 minutes
|
Cook:
30 minutes
2-4 servings
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Easy
Ingredients
1 TBSP olive oil
¼ cup honey
2 TBSP white vinegar
1 cup almond flour
salt and black pepper to taste
1 pound skinless, boneless chicken breasts, halved horizontally so the slices are thin (you may thin these further by pounding them down)
oil for greasing
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1 TBSP (15 ml; 14 g) olive oil
60 ml (75 g) honey
2 TBSP (30 ml) white vinegar
110 grams almond flour
salt and black pepper to taste
440 grams skinless, boneless chicken breasts, halved horizontally so the slices are thin (you may thin these further by pounding them down)
oil for greasing
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat the oven to 350°F (180°C or gas mark 4).
- Use the olive oil to grease a flat oven-proof pan (or baking dish) – one that will accommodate all the chicken pieces – and set aside.
- Meanwhile, in a shallow bowl, whisk together the liquid items: honey and vinegar.
- Measure out and place the almond flour with the salt and pepper in another bowl.
- Roll chicken fillets in the liquid mixture, then in the almond flour mixture, and lay onto the greased oven-proof pan.
- Allow to bake for approximately 30 minutes, or until cooked thoroughly on both sides.
- You can turn them over during this time. Make sure they are cooked evenly.
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Nutritional Info
Storage
Notes
The sweetness of the honey imparts a delicious tang to this oven-baked, 'breaded' chicken dish. You can also slice the chicken pieces smaller if you want bite-size pieces for your kids.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietPowered by nutritionaltherapyforibd.org
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