This gluten-free, crispy, baked salsa chicken is a dish that everyone in the family will be sure to love and want more. By swapping out breadcrumbs for almond meal with spices and the butter for olive oil, you have a delicious dinner that satisfies your craving, while also being guilt-free. This recipe serves four!
IMG_0519 pc: the natural nurturer
Ingredients: 4 boneless chicken breasts 3 tablespoons olive oil, melted 1 cup almond meal 1 teaspoon paprika 1/4 teaspoon sea salt 1 teaspoon onion powder 1/2 cup salsa 1 avocado, pitted and sliced   Directions: Preheat oven to 400 F. In a medium bowl, combine almond meal, sea salt, paprika, and onion powder. Set aside for a minute. Using a pastry brush, coat all sides of the chicken breasts with the olive oil. Then place chicken breasts in almond meal mixture and coat all sides of the chicken with the almond meal mixture. Place chicken on a baking sheet or in a large baking dish and cook for about 25 minutes, or until juices run clear and the breasts are no longer pink in the middle. Remove from oven and top each chicken piece with salsa and avocado. Enjoy warm.