| 11 | 45 | 545 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 6 |
| 1 1/2 cup | Brazil nuts (for 'parmesan') |
| 1/2 cup | Almond flour/meal, Bob's Red Mill (for 'parmesan') |
| 1/2 cup | Nutritional yeast (for 'parmesan') |
| 2 tsp | Garlic powder (for 'parmesan') |
| 2 tsp | Sea Salt (for 'parmesan') |
| 2 large | Egg |
| 1/2 cup | Gluten free flour |
| 1 tsp | Paprika |
| 1/2 tsp | Oregano, dried |
| 1/4 tsp | Onion powder |
| 681 gm | Chicken breast, boneless, skinless |
Preheat oven to 400F. Line a large baking sheet with parchment paper.
For the "Parmesan", add Brazil nuts, almond flour, nutritional yeast, garlic powder, and salt in a food processor or high-speed blender. Pulse until coarsely ground. Transfer mixture to a flat shallow bowl for easy dipping.
Whisk eggs in a separate bowl and set aside.
Add the flour and spices to third shallow bowl and mix together.
Set up an assembly line for coating the chicken breasts and transferring them to the baking sheet.
First, dredge chicken breasts on both sides one by one into the flour mixture, then the egg, and lastly the Brazil Nut "Parmesan".
Place each chicken breast on the baking sheet once completely coated and bake for 25-30 minutes, until golden brown. Flip the chicken once halfway through. Chicken should no longer be pink inside and will read 165F on an instant-read thermometer when ready.
| Grain | 0.5 |
| Meat | 1.3 |
| Meat Alternative | 1.7 |
