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Week of 5/22/23

Crispy Chicken
with chili lime slaw / zucchini spears

Active: 50 Total: 50
Original GF Paleo Vegetarian
Crispy Chicken

To make a paleo-friendly version of a crispy chicken 'sandwich', we used the same method for crispy baked chicken that we used to make Chicken Milanese in 2021 and skipped the bun. Though the chicken is healthier than fried, we didn't skimp on the creamy, flavorful toppings of spicy mayo and tangy slaw.

Tags
Air-Fryer Friendly
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
56

Ingredients

Metric
Servings:
4
Roasted Zucchini Spears:
  • Zucchini - 1 lb , spears
  • Oil, olive - 2 Tbsp
  • Italian seasoning - 1/2 tsp
  • Lemon juice - 2 tsp
Crispy Chicken:
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Foil - for baking
  • Mayonnaise, paleo-friendly - 2 Tbsp
  • Butter - 3 Tbsp
  • Almond meal - 1 cup
  • Salt - 1/2 tsp
  • Lemon zest - 1/2 tsp
Spicy Mayo:
  • Mayonnaise, paleo-friendly - 1/3 cup
  • Hot sauce, any type - 2 tsp , more or less, to taste
Chili Lime Slaw:
  • Lime juice - 1 1/2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Honey - 1 tsp
  • Bragg's / coconut aminos - 1 tsp
  • Chili-garlic sauce - 1 tsp
  • Coleslaw mix - 10 oz
  • Salt - 1/2 tsp

Prep

  1. Make spicy mayo - Whisk together mayonnaise (portion for spicy mayo) and hot sauce. (Can be done up to 5 days ahead)

  2. Zucchini - Slice zucchini into spears. (Can be done up to 5 days ahead)

  3. Chicken - Slice chicken breasts in half and then pound to thin with a meat tenderizer. They should be about ½” / 1.25 cm thick (if they are much thicker, pound with a tenderizer to thin out slightly). Season with some salt and pepper.

  4. Make slaw - Whisk together lime juice, cooking oil, honey, aminos, and chili garlic sauce. Add coleslaw mix on top and stir everything together. (Wait to add the salt until just before serving.)

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Make

  1. Heat oven to 400F / 204C degrees.

  2. Line a sheet pan with foil and then spray with nonstick cooking spray or brush with some oil. Lay chicken out on the pan. Spread the top of each piece of chicken with a thin layer of mayonnaise (portion for chicken).

  3. Melt butter in the microwave. Stir in almond meal, salt (portion for chicken), and lemon zest. Spread almond meal mixture evenly over the top of each piece of chicken. (Note: Try to keep most of the almond meal on the chicken. Any that falls onto the pan around the chicken may cook more quickly and burn.)

  4. Toss the zucchini with olive oil, Italian seasoning, and some salt and pepper. If there is room for the spears around the chicken without crowding it, add them around the chicken. If not, use a second sheet pan.

  5. Bake chicken and zucchini until chicken is cooked through (165F / 74C degrees) and zucchini is tender, about 13 to 18 minutes for both, depending on thickness. (If one finishes before the other, remove it from the pan and let the other keep cooking.)

  6. Squeeze lemon juice over the zucchini.

  7. Add the salt (portion for slaw) to the slaw and give it a good stir.

  8. Serve chicken over slaw with a drizzle of spicy mayo over top. Enjoy zucchini on the side. 

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