Low-Carb Crispy Almond Chicken with Sukrin Almond Flour

Serves: 2 Time to prepare: 15 mins Time to cook: 30 mins  Preparation: Easy Free From: Gluten, Wheat, Yeast, Dairy and Soya Suitable for Diets: Coeliacs Suitable for Lifestyles: Low-Carb, 5:2, Low-Fat, Sugar-Free Keto , LCHF   Allergens (Contains): - Beneficial Nutrition: High-Protein, Gluten-Free & Low-Carb Sukrin Products: Sukrin Almond Flour  

Serves: 2 Time to prepare: 15 mins Time to cook: 30 mins  Preparation: Easy
Free From: Gluten, Wheat, Yeast, Dairy and Soya
Suitable for Diets: Coeliacs
Suitable for Lifestyles: Low-Carb, 5:2, Low-Fat, Sugar-Free Keto , LCHF  
Allergens (Contains): -
Beneficial Nutrition: High-Protein, Gluten-Free & Low-Carb
Sukrin Products: Sukrin Almond Flour

 

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Crispy Almond Chicken with Pesto Roasted Vegetables

This lovely almond coating can also be used on fish, prawns or mushrooms. Serve with a dip as a low-carb starter or snack. Can also be eaten cold.

 

Instructions

Chicken

  • Preheat the oven to 190c. Line a baking tray with parchment paper. Whisk your whites until they form soft peaks. Mix the dry ingredients and spread onto a plate. Dip the chicken strips one by one first into the egg white, then the almond, laying each one on the parchment paper.

Vegetables

  • Toss everything together in a roasting tray except the tomatoes and pesto. Roast at the top of the oven for ten minutes then move to the centre. Place the tray of chicken on the top shelf and bake for 10 minutes. Take out the vegetables, stir in the tomatoes and pesto and put back in the oven for 10 minutes.
     

  • Remove everything from the oven and serve at once, sprinkled with Parmesan if you like.

 

Ingredients

Almond Chicken

250g chicken breast cut into strips
75g Sukrin Almond Flour
2 tsp cumin
salt and pepper
2 large egg whites

Roasted Vegetables

1 red onion, cut into chunks
1 red pepper, cut into large dice
1 courgette, cut into large chunks
1 punnet of cherry tomatoes
few rosemary leaves
olive oil
jar of pesto

Parmesan to serve