#healthychickendish

The flavor of the fresh herbs and zesty lemon is evident in these Roasted Chicken Breasts with Rosemary and Lemon. This dish is elegant yet simple, making it ideal for a Paleo dinner.

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. Zest of 1 lemon. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a small bowl, mix together olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and pepper. Place the chicken breasts in a baking dish and rub them with the prepared mixture, ensuring they are evenly coated. Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through and golden brown on top. Remove from the oven and let the chicken rest for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

A tasty and Whole30-compliant take on chicken marsala that is suitable for Paleo diets. Tender chicken breasts are served in this dish with aromatic herbs, mushrooms, and a creamy marsala wine sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup almond flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons ghee. 8 ounces mushrooms, sliced. 1/2 cup chicken broth. 1/2 cup full-fat coconut milk. 1/2 cup marsala wine ensure it's compliant for Whole30. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 tablespoon arrowroot powder optional, for thickening. Fresh parsley, for garnish.

Instructions: Combine almond flour, salt, and black pepper in a small bowl. Shake off any excess almond flour mixture after coating each chicken breast. Heat ghee in a big skillet over medium-high heat. Cook the chicken breasts for 45 minutes on each side, or until they are cooked through and have a golden brown color. Take out of the skillet and place aside. Sliced mushrooms should be added to the same skillet and sauted until they release liquid and begin to brown. Add the dried thyme and minced garlic, stir, and cook for one more minute. Add the coconut milk, chicken broth, and marsala wine. After bringing to a simmer, cook for five to seven minutes to slightly reduce. Add arrowroot powder to the sauce and whisk to thicken, if desired. After cooking, put the chicken breasts back in the skillet and simmer for a further five minutes. Before serving, garnish with fresh parsley. Enjoy your Paleo Whole30 Chicken Marsala while it's hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

You can enjoy the crispy goodness of fried chicken without feeling bad about it. This oven-fried low-carb chicken is covered in a tasty almond flour mixture and baked until it's done. It's a tasty and keto-friendly meal option.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup almond flour. 1/4 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. Cooking spray or olive oil spray.

Instructions: Preheat oven to 400F 200C. In a shallow dish, mix almond flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken breast into beaten eggs, then coat with the almond flour mixture, pressing to adhere. Place the coated chicken breasts on a baking sheet lined with parchment paper or aluminum foil sprayed with cooking spray. Spray the tops of the chicken breasts with cooking spray or lightly drizzle with olive oil. Bake for 25-30 minutes or until chicken is cooked through and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes