If the idea of filling a cooking vessel with an inch or more of something like peanut oil makes your heart stop for a second, we feel ya. Our crispy chicken recipe uses just a splash of olive oil, and skips the white flour that is standard in most recipes. The result is a gluten-free, nutty-tasting grilled chicken that’s awesome on its own or atop a bed of greens. Crispy Almond-Crusted ChickenServes 4 ¾ c almond meal ¼ c oat flour ¼ tsp paprika ½ tsp onion powder ½ tsp oregano 2 tsp sea salt ½ tsp garlic powder 2 eggs 4 boneless, skinless chicken breasts 2 Tbsp extra-virgin olive oil

  1. In a large bowl, combine almond meal, oat flour, paprika, onion powder, oregano, salt and garlic powder and set aside.2. In a medium bowl, whisk eggs and set aside.3. Pound chicken to an even thickness (about ½") by placing each breast between 2 plastic bags or sheets of plastic wrap and hitting the thickest part of the breast with a flat meat pounder or rolling pin. MORE: White Chicken Stew with Kale and Green Chiles
  2. Dip chicken breasts into the egg mixture and then dry mixture until evenly coated.5. In a deep skillet, prepare oil over medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes on each side or until cooked through. NUTRITION (per serving) 370 cal, 34 g pro, 8 g carb, 3 g fiber, 1 g sugars, 23 g fat, 3 g sat fat, 960 mg sodium