Paleo Chicken Biscuit Sandwich
Elevate your breakfast or lunch game with this Paleo Chicken Biscuit Sandwich, a healthy yet indulgent twist on a classic comfort food. Perfectly seasoned, pan-seared chicken breasts are nestled between fluffy, grain-free biscuits made with almond and coconut flours for a tender texture and nutty flavor. Topped with crisp lettuce, juicy tomato slices, and creamy avocado, this sandwich is a protein-packed, gluten-free, and dairy-free delight that fits perfectly into a paleo lifestyle. Ready in under an hour, this wholesome recipe is as nourishing as it is satisfying, making it a go-to meal for both busy weekdays and lazy weekend brunches.
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Ingredients
- 2 pieces Chicken breasts
- 1 cup Coconut flour
- 1 cup Almond flour
- 1 large Egg
- 1 cup Coconut milk
- 1 teaspoon Baking soda
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Coconut oil
- 4 pieces Fresh lettuce leaves
- 1 large Tomato
- 1 large Avocado
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
To prepare the biscuits, mix the almond flour, coconut flour, baking soda, and salt in a medium bowl.
Step 3
In a separate bowl, whisk together the egg, coconut milk, and apple cider vinegar.
Step 4
Combine the wet and dry ingredients and mix just until blended. Let the dough rest for a few minutes.
Step 5
Line a baking sheet with parchment paper and scoop 8 evenly sized mounds of dough onto it.
Step 6
Flatten each mound slightly and bake for about 15-18 minutes or until the biscuits are golden brown.
Step 7
While the biscuits are baking, season the chicken breasts with salt, pepper, garlic powder, and onion powder.
Step 8
Heat coconut oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through.
Step 9
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing them into strips.
Step 10
Slice the tomato and avocado.
Step 11
To assemble the sandwiches, cut each biscuit in half. Place one piece of lettuce, a few chicken strips, slices of tomato, and avocado on the bottom half of the biscuit.
Step 12
Top with the other half of the biscuit and serve immediately.
Nutrition Facts
| Serving size | (1327.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2475.0 |
| Total Fat 144.2g | 0% |
| Saturated Fat 53.2g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 505.5mg | 0% |
| Sodium 5909.3mg | 0% |
| Total Carbohydrate 156.3g | 0% |
| Dietary Fiber 74.8g | 0% |
| Total Sugars 47.2g | |
| Protein 163.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 372.7mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 2489.5mg | 0% |
Source of Calories