Hey food lovers!  Check out this gluten-free chicken recipe with a tasty crunch and all the health benefits of flaxseeds and almonds. Read on for an easy and flavorful recipe.


  • 4 (5 oz) boneless, skinless chicken breasts
  • 3 tbsp ground flaxseed*
  • 1/2 cup almond meal
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp almond butter
  • 1 tbsp finely chopped yellow onion
  • 1 tsp lemon juice
  • 1 tsp sea salt
  • pinch of cayenne pepper
  • 1/4 tsp paprika
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh thyme

*If using whole flaxseeds, grind in a spice grinder or with a mortar and pestle.  In a pinch, you can also try a coffee grinder, be sure to clean it before and after use. You can also try a food processor on the highest grinding setting.  Please check your instruction book for safety and details.


  1. Preheat the oven to 350°F.  Grab a baking sheet, lightly oil and put aside.
  2. Use two sheets of parchment paper. Place the chicken between the sheets and pound with a kitchen mallet. Your desired thickness is about 1/2 inch thick.
  3. If needed, grind the flax seeds with a spice grinder or mortar and pestle. Pour the flax and almond meal into a small bowl and stir until evenly mixed.
  4. Combine the rest of the ingredients in a separate small bowl. Add the chicken breasts and toss until well coated. You can marinate the chicken mixture for 10 to 15 minutes to enhance the flavor if time allows.
  5. Transfer your chicken breasts from the small bowl to the baking sheet. Coat the tops of the chicken breasts with the almond/flax seed mixture.  Gently press the crust into the chicken and be sure it’s evenly coated.  Turn the chicken over and repeat.
  6. Place your baking sheet and chicken on the top rack of the oven and bake for about 20 – 30 minutes.  The juices should run clear.  If you love leftovers, they are good in the refrigerator for up to 3 days. Enjoy!