PALEO ALMOND FLOUR PAPRIKA CHICKEN STRIPS
If you don’t already know this about me, I often get bored eating plain old chicken breast – after all, healthy doesn’t mean boring, right!? Instead, I like to spice up my recipes by making them extra delicious, all while using natural, unprocessed, whole ingredients. The other day, I was playing around in the kitchen for dinner and ended up making these spicy Almond Flour Paprika Chicken Strips! They’re super easy to make, paleo, gluten-free and dairy-free!
If these are calling your name, make sure to also check out my easy to make Paleo Coconut Chicken Strips!
Enjoy!! xx 🙂
PrintIngredients
Scale
- 2 egg whites
- 1 lb boneless skinless chicken breast
- 1 cup almond flour
- 1 tbsp spicy paprika
- ½ tsp sea salt
- 2 tsp garlic powder
Instructions
- Preheat oven to 425 and line a baking sheet with parchment paper.
- In a shallow bowl add the almond flour, paprika, sea salt and garlic powder. In another bowl whisk the egg whites.
- Slice the chicken into strips
- Dip each piece of chicken in the egg mixture and then into the flour and place onto baking sheet.I like to spray the tops with avocado oil!
- Bake for 18 minutes
Notes
- Feel free to sub regular paprika if you aren’t a fan of spice!
