Skip to Content

Low Carb Not Breaded Chicken

Low Carb Not Breaded Chicken

Low Carb Not Breaded Chicken is a wonderful low carb, gluten free version of an old favorite; sure to please the whole family!

It isn’t easy being the one low carb eater in a family of full carbers.  They want good food like they are used to and so does the one eating low carb. Low Carb Not Breaded Chicken fits the bill!  

 

It does not “feel” exactly like breadcrumbs would, but the flavor more than makes up for that.  It really is delicious and very satisfying to all. This is a repeat dinner at our house.

Low Carb Not Breaded Chicken is low carb and also gluten free! That makes it a handy recipe to have for company too!

Low Carb Not Breaded Chicken is excellent with Broccoli and Cauliflower Cheesy Bake or Creamy Spinach Cheese Bake.

Note: I edited this recipe 6/22/19 and changed the process to use an egg instead of butter to coat the chicken before the breading mixture. It holds the breading on much better. The old recipe below will still show the butter used but the new, updated one and the video (coming soon) will show the egg. Both work, and the butter is delicious, but the egg does hold better.

Low Carb Not Breaded Chicken

Ingredients:

Boneless, skinless chicken breast

Egg

Grated Parmesan cheese

Golden flaxseed meal

Almond flour

Parsley

Onion powder

Adobo seasoning

 

Instructions:

Make your “breading” with the Parmesan cheese, golden flaxseed meal, almond meal, parsley, onion powder and Adobo. Mix it together on a plate.

breading of parmesan cheese, flaxseed meal and almond meal on a plate

Beat an egg in a bowl big enough to dip the chicken into.

Line up the chicken, egg bowl, “breading” dish and baking dish sprayed with non stick spray.

showing how to bread the chicken with bowls and plates of ingredients lined up on counter.

Thoroughly cover each chicken piece with egg, move to “breading” plate and cover all sides and then to baking dish. Use separate forks for the egg and “breading” so your egg doesn’t get full of the “breading”.

showing how to bread the chicken with bowls and plates of ingredients lined up on counter.

Arrange in baking dish with a little room between each piece for even cooking.

Low Carb Not Breaded Chicken ready to bake

Discard any leftover egg and “breading”.

Bake, uncovered, at 350 degrees for about 30 minutes.

Low Carb Not Breaded Chicken ready to serve

To be sure it is cooked, cut a piece and see that the juices are clear and meat is white and firm. If it is at all pink, cook a bit more. To be sure, test with a meat thermometer to a temperature of 165*.

 

If you make this Low Carb Not Breaded Chicken recipe, let me know! Rate it and leave a comment below. I love hearing from you!

Be Sure to Pin for Later!

Low Carb Not Breaded Chicken Pinterest pin

Are you following me on Pinterest? I have been working very hard making new boards I think you will love and am adding dozens of new pins daily from all of the popular websites!  

You can also follow me on my Facebook groups; my Low Carb and Keto group; Low Carb & Keto Recipes & Helpful Tips Group, my recipes for everyone group; Best Recipes You will Want to Make and my Homeschool group; Loving Homeschool. I am adding daily pictures, links and much more than I would on the blogs and it is a place for you to find support from others on the same journey as you are. Come and share with others, ask questions and learn!

Yield: 6 servings

Low Carb Not Breaded Chicken

Low Carb Not Breaded Chicken

Low Carb Not Breaded Chicken is a  wonderful low carb, gluten free version of an old favorite; sure to please the whole family!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1.5 pounds boneless, skinless chicken breast (about 6 medium pieces)
  • 1 egg
  • 6 Tbsp grated Parmesan cheese
  • 4 Tbsp golden flaxseed meal
  • 2 Tbsp almond flour
  • 1 Tbsp parsley
  • 1/2 tsp onion powder
  • 1/2 tsp Adobo seasoning

Instructions

  1. Make your “breading” with the Parmesan cheese, golden flaxseed meal, almond meal, parsley, onion powder and Adobo. Mix it together on a plate.
  2. Beat an egg in a bowl big enough to dip the chicken into.
  3. Line up the chicken, egg bowl, “breading” dish and baking dish sprayed with non stick spray.
  4. Thoroughly cover each chicken piece with egg, move to “breading” plate and cover all sides and then to baking dish. Use separate forks for the egg and “breading” so your egg doesn’t get full of the “breading”. Arrange in baking dish with a little room between each piece for even cooking.
  5. Discard any leftover egg and “breading”.
  6. Bake, uncovered, at 350 degrees for about 30 minutes.
  7. To be sure it is cooked, cut a piece and see that the juices are clear and meat is white and firm. If it is at all pink, cook a bit more. To be sure, test with a meat thermometer to a temperature of 165*.

Notes

MyProductiveBackyard.com

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 258Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 132mgSodium 314mgCarbohydrates 3gNet Carbohydrates 1gFiber 2gSugar 0gProtein 39g

This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

 

Skip to Recipe