Profile photo of Mark Hyman, MD Written by

Recipe: Almond-Flax Crusted Chicken

Recipe: Almond-Flax Crusted Chicken

ALMOND MEAL CAN be found in many grocery stores in the organic or baking sections. You can make your own almond meal by finely grinding whole, sliced or crushed almonds in a food processor or magic bullet until it achieves the same consistency and size as the ground flax.

Marinate the chicken in all ingredients, except the almond meal and flax, anywhere from 1–24 hours prior to making the dish to enhance the flavor or prepare the dish in advance.

Almond-Flax Crusted Chicken

Ingredients:

4 five-oz. chicken breasts

½ c. almond meal

3 tbsp. ground flax

1 tbsp. olive oil

1 tbsp. almond butter

1 tsp. lemon juice

1 tsp. sea salt

Pinch cayenne pepper

1 tsp. fresh parsley

¼ tsp. paprika

1 tsp. fresh thyme

1 tbsp. fresh onion, finely chopped

Pre-heat oven to 350 degrees.

Rinse the chicken and pat dry with paper towel. Take the chicken pieces and pound them evenly flat across the breast using a kitchen mallet or other heavy kitchen utensil.

Pour almond meal and flax into a small bowl and stir to mix evenly.

In another small bowl combine the olive oil, almond butter, lemon juice, and all spices and herbs. Mix in small food processor or by hand. Once combined add the chicken breasts to this mixture.

Remove chicken breasts from marinade bowl and place on baking tray. Sprinkle half of the almond/flax mixture evenly across one side of all 4 chicken breasts. Pat each chicken piece with hand to better adhere the “crust” to the chicken. Carefully turn over each chicken piece and repeat process using the remaining half of the almond/flax mixture on the other side of the 4 chicken breasts.

Place tray with crusted chicken in center of the oven and bake for 20–30 minutes or until an instant read thermometer reaches 168 degrees on the thickest part of the chicken.

 

Makes:  4 servings

Prep time:  10 minutes

Cook time:  20–30 minutes

Mark Hyman MD is the Medical Director at Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

Comments (16)

  • I have heard that flax seed is not good for our health (especially processed). What is the truth behind flax seed?

  • This looks great! Doesn’t the Omega 3s in the flax go rancid or get destroyed in the baking process?

  • I thought that 3oz of first class protein per day was considered to be sufficient – these seem like large pieces of chicken for one meal only. Any comments?

  • Play with the spice, and use a white firm flaky fish, like so, dredge the fish in almond flour, flax meal and spice w/ ground fennel seed. Saute’ in almond butter or a bit of sesame oil, garnish and serve w/you favorite salad.

  • I have just bought flaxseed meal. Can this be used instead of almond meal? I have a recipe for cornbread dressing. I was wondering if flaxseed meal can be substituted for corn meal?? Thanks.

  • This oven “fried” chicken sounds quick and delicious. You could use the same treatment for zucchini and that would make a delicious new way to have a vegetable, too.

  • I have recently been tested for food allergies and almond was on the list of foods. Is there another tasty substitute I could use for this recipe?

  • Delicious! I served with a salad of fresh spinach, orange sections, quartered cucumber slices, and a few sprinkles of crushed almonds–no dressing needed.