Dairy-Free Chicken Cutlet with Potato
eric cruz
over 1 year ago
This dairy-free chicken cutlet with potato recipe is a delicious and healthy option for those who are lactose intolerant or following a dairy-free diet. The chicken cutlets are crispy on the outside and tender on the inside, while the potatoes add a comforting and filling element to the dish. With a blend of flavorful spices and herbs, this recipe is sure to be a hit with the whole family.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
30g
Fat
12g
Sat Fat
2g
Carbs
30g
Chole
80mg
Fiber
5g
Sugar
2g
Sodium
500mg
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 dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow dish, combine almond flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Dip each chicken breast into the almond flour mixture, pressing firmly to coat both sides.
- In a large skillet, heat olive oil over medium heat. Add the coated chicken breasts and cook for 3-4 minutes on each side, or until golden brown.
- Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 15-20 minutes, or until cooked through.
- Meanwhile, in a separate baking dish, combine diced potatoes, dried rosemary, dried thyme, dried parsley, salt, and black pepper. Toss to coat the potatoes evenly.
- Place the baking dish with the potatoes in the oven and bake for 25-30 minutes, or until the potatoes are tender and golden brown.
- Serve the dairy-free chicken cutlets with the roasted potatoes and enjoy!
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