Almond-Crusted Chicken With Lemon Fennel Salad [Whole 30, Paleo, Gluten-Free]

I've been cooking up a storm lately and I'm filing this one under "easiest weekday meals ever." Aside from spices and EVOO, there are just six ingredients for the entire meal and it takes about 20 minutes-- now we're talking!

 I've recently been trying to incorporate more whole foods into my daily diet-- that means no preservatives, no grains, no sugar, and looots of veggies! I have to say experimenting with this kind of cooking in the kitchen has been nothing short of wonderful. Cooking with less ingredients means healthier, quicker and often less expensive-- not to mention the perks of feeling fantastic afterward.

Of course with eating healthy also comes the inevitable cravings. I've recently been dying for some fried chicken, but clearly flour and oil soaked foods are not exactly "summer-bod" friendly. By using eggs, almond flour (which are just finely crushed almonds) and a drizzle of olive oil, I got the crispy, carby flavor I was craving without the food coma and calories. I made a simple citrus salad on the side and well-- I'd say it was a match made in heaven. 

Warning: this tastes nothing like fried chicken, but it's really freaking good.

Crusted Chicken:
3-4 chicken breasts, pounded 1/4 inch thin
1 cup almond meal 
1 teaspoon dried oregano
1 teaspoon paprika
2 eggs 
Salt and pepper, to taste
Lemon, for garnish


Fennel Salad:
3 bulbs of thinly chopped or sliced fennel
1/4 cup chopped parsley (or whatever fresh herb you have on hand)
Handful of green or black olives
2 tablespoons olive oil
Juice of one lemon
Salt and pepper, to taste

Directions:
Add all salad ingredients to medium bowl and toss to combine. Let marinate in refrigerator while you make the chicken. 

Heat 2 tablespoons of olive oil over medium-high heat. Meanwhile, mix almond meal, dried herbs and salt and pepper in a medium bowl. Mix the two eggs in a separate bowl. Take your pounded chicken breasts and dip them into egg wash, then carefully dredge them in the almond mixture and add to pan two pieces at a time. 

Serve warm chicken with fennel salad and lemon slices to garnish.