Dairy-Free Chicken Cutlets with Roasted Potatoes

About this recipe

Enjoy a wonderfully crisp and savory dairy-free chicken cutlet paired with golden roasted potatoes. This recipe uses almond flour and a blend of herbs and spices to deliver a delightful meal that's perfect for those following a dairy-free diet. Perfect for a family dinner or a simple weeknight meal, this dish offers a satisfying and flavorful experience.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 4 medium potatoes, peeled and diced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Mix almond flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish.

3. 3

   Coat each chicken breast in the flour mixture, pressing firmly to adhere.

4. 4

   Heat olive oil in a skillet over medium heat and cook chicken until golden, 3-4 minutes per side.

5. 5

   Transfer chicken to a baking sheet, and bake in the oven for 15-20 minutes until cooked through.

6. 6

   In a bowl, combine potatoes, rosemary, thyme, parsley, salt, and black pepper.

7. 7

   Arrange potatoes in a single layer in a baking dish, bake for 25-30 minutes until golden and tender.

8. 8

   Serve chicken cutlets with roasted potatoes.