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Panko Crusted Paprika Chicken

Panko Crusted Paprika Chicken

Panko Crusted Paprika Chicken

This baked crusted chicken recipe is simple to make with gluten-free panko bread crumbs and paprika spices! Bake it with veggies for an easy one pan meal, or simply by itself. Either way, a healthy gluten-free dinner is ready in under 45 minutes! Perfect for entertaining guests or feeding the family.

Prep Time: 10 minutes Cook Time: 25 minutes Servings: 6
This serves 6 people for 5 oz chicken breast

Ingredients:
2 lbs chicken breast (skinless)
200 grams 4-5 pieces gluten free bread (Udis millet/chia bread) -
1 tsp or more smoked paprika
1/2 tsp garlic powder
pinch of ginger
1 sprig oregano (extra for garnishing)
1/4 tsp turmeric powder (optional)
salt/pepper to taste (around 1/2 tsp)
2 eggs whisked
1 tsp dijon mustard
1/4 cup or more almond meal.
Extra sea salt to taste
Optional Veggies for one pan meal
1/2 lb asparagus spears
Olive or Avocado Oil
Lemon

Instructions:
Preheat oven 415F. Clean your chicken and place on large pan or plate.
Line a sheet pan with foil or parchment paper. Set aside.
Next, tear your gluten free bread into smaller pieces and place in food processor or blender.
Add in you garlic, paprika, salt/pepper, leaves from oregano sprig, ginger, and optional turmeric.
Blend until a panko/meal crumb batter is formed.
Place gluten-free panko in a small bowl. Place your almond meal in a seperate bowl.
Whisk your eggs together in a third bowl.
Coat each piece of chicken with almond meal, then generally salt.
Douce the chicken in your egg mix then roll it in the panko/bread seasoned mix.
Place on sheet pan.
Place in oven at 415 F for 25 minutes or so.
instructions for adding veggies
If you want to add vegetable, then add your asparagus spears to the pan after the chicken as baked for 10 minutes by itself. Just remove pan from oven, add your asparagus, drizzle 1/2 tbsp olive oil over the asparagus. Then add salt/pepper.
Place back in oven for another 15 minutes or until chicken is no longer pink in the middle.
Remove and squeeze fresh lemon juice on top of veggies. Serve and garnish with extra oregano leaves, paprika, and pepper.

Serving sauce Option
If you don't have a dairy allergy, this goes great with a tangy yogurt dipping sauce or dressing.

Estimated Nutrition per 5 ounce crusted chicken breast 250 calories 7 grams fat 7 Carbohydrates 36 grams protein
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