Aminos-Maple Almond Crusted Chicken Breasts
with roasted carrots
Our Paleo members love aminos-maple butter because it is great on everything! We've added it to roasted carrots and almond meal-crusted chicken breasts for a delicious balance of sweet and salty flavors.
Ingredients
- Ginger, fresh - 1 tsp , grated
- Butter - 4 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Maple syrup - 1 Tbsp
- Carrots - 1 1/2 lbs , sliced
- Green onions - 3 stalks , green and white parts chopped
- Oil, cooking - 1 1/2 Tbsp
- Aminos-maple butter (ingredients listed separately) - 2 Tbsp
- Lemons - 1 , wedges
- Chicken breasts, boneless and skinless - 1 lb
- Aminos-maple butter (ingredients listed separately) - 3 Tbsp
- Almond meal - 1/2 cup
Prep
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Carrots / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Green onions / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)
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Chicken - Slice in half. Cover with plastic wrap or parchment paper and then flatten with a meat tenderizer, until about 1/2” / 1.3 cm thick. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Make aminos-maple butter - Melt butter in the microwave, 30 to 60 seconds. Whisk ginger, aminos, and maple syrup into butter.
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Prep aminos-maple almond crust - Mix aminos-maple butter (portion for the chicken) with almond meal.
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Make
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Heat oven to 400F / 204C.
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Toss carrots with cooking oil and spread out onto a sheet pan. Season with some salt and pepper. Roast until tender, 25 to 30 minutes.
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Place chicken on a second sheet pan. Cover chicken with almond meal mixture. Bake chicken until cooked through, 12 to 18 minutes..
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Toss roasted carrots with aminos-maple butter (the portion for the carrots) and green onions right out of the oven.
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Serve chicken and carrots with lemon wedges on the side. Enjoy!
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