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Coconut Almond Chicken Recipe (Paleo and Gluten-Free)

  • Author: Diana of
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2 1x


This easy dinner would be great for any weeknight or even weekend. It comes together quickly, and the variety of breading ingredients gives it a fun texture. Lemons are optional, but they add fresh flavor and are also pretty as garnish. I used Trader Joe’s almond meal and organic coconut flakes.


  • 1 tablespoon olive oil
  • 1/3 cup almond meal
  • 1/3 cup unsweetened coconut flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon fresh cracked black pepper
  • 1 egg
  • 2 chicken breasts, pounded to about 1/2” evenly flat
  • 1 lemon cut into wedges, optional
  • About 1 tablespoon fresh parsley, chopped, optional


  1. Pre-heat a large, non-stick pan over medium heat. Add oil.

While pan pre-heats, prepare chicken:

  1. In one large, flat bowl, stir together almond meal, coconut flakes, garlic powder, salt, and pepper.
  2. In another large, flat bowl, lightly whisk one egg.
  3. Dip both sides of the chicken into the egg. Then, dip both sides of the chicken into the breading mixture to evenly coat both sides.
  4. Sauté chicken on both sides until chicken is cooked through, about 5 minutes per side.
  5. Serve with fresh lemon wedges. Garnish with chopped parsley.


Note: Be sure to check the packaging of the ingredients to ensure the products are truly gluten-free. Some ingredients are naturally GF but are produced on equipment with other ingredients that do contain gluten.

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