SERVES 4
Ingredients
• 1.8 oz/52 g Paleo-compliant Mustard (check for no added sugar or grains)
• 1.0 oz/28 g Paleo Mayonnaise (e.g., avocado oil-based, no sugar)
• 0.8 oz/24 g Paleo-compliant Hot Sauce (check for no sugar or additives)
• 0.5 oz/15 g lemon juice
• 3 garlic cloves, minced (approx. 0.5 oz/15 g)
• 0.04 oz/1 g minced fresh thyme (approx. 0.5 tsp)
• Sea salt and pepper to taste
• 4 (6.0 oz / 170 g) boneless, skinless chicken breasts, trimmed of all visible fat
• 0.5 oz/14 g coconut oil
For the Paleo Crumb Topping:
• 1.7 oz/48 g almond flour
• 2.1 oz/60 g finely chopped pecans or almonds
• 0.05 oz/1.5 g sea salt (approx. 0.25 tsp)
• 0.02 oz/0.6 g pepper (approx. 0.25 tsp)
Preparation
1. Adjust an oven rack to the upper-middle position and preheat the oven to 450∘F (230∘C). In a large bowl, combine the Mustard, Mayonnaise, Hot Sauce, lemon juice, garlic, thyme, pepper (approx. 0.25 oz/7 g), and sea salt (approx. 0.16 oz/4.5 g). Stir in the chicken, making sure it’s well-coated. Cover and refrigerate for at least 30 minutes or up to 3 hours.
2. Meanwhile, prepare the topping. Melt the coconut oil (0.5 oz/14 g) in a 12-inch (30-cm) nonstick skillet over medium heat. In a small bowl, combine the almond flour, chopped nuts, sea salt (0.05 oz/1.5 g), and pepper (0.02 oz/0.6 g). Add this mixture to the skillet and toast, stirring often, until fragrant and lightly golden, about 3 to 5 minutes. Watch closely to prevent burning. Remove from heat.
3. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Grease the rack with a small amount of coconut oil. Transfer the marinated chicken to the prepared wire rack, allowing excess marinade to drip off.
4. Sprinkle the toasted paleo crumbs evenly over the top of the chicken, pressing gently to help them adhere.
5. Bake until the chicken is cooked through and an instant-read thermometer registers 160∘F (71∘C), about 20 to 25 minutes. Let the chicken rest for 5 to 10 minutes before serving.
