Whole30 Caulipower Chicken

Elevate your healthy eating game with this crispy, protein-packed Whole30 Caulipower Chicken recipe, a perfect blend of flavor and nourishment. This guilt-free meal features tender chicken breasts coated in a deliciously seasoned mixture of cauliflower rice and almond flour, creating a gluten-free, low-carb alternative to traditional breading. Infused with smoky paprika and savory spices, the golden crust is pan-seared to perfection before baking to lock in its juicy interior. This recipe is quick to prepare and will have your kitchen smelling incredible in just 15 minutes of prep time and 25 minutes of cooking. Garnished with fresh parsley and a zing of lemon, this dish pairs beautifully with a simple green salad or roasted vegetables for a wholesome, satisfying dinner. Ideal for Whole30 enthusiasts or anyone seeking a healthier twist on comfort food, this flavorful recipe hits all the right notes.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces chicken breast
• 1 large head cauliflower florets
• 1 cup almond flour
• 2 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons, chopped fresh parsley
• 1 sliced into wedges lemon

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the cauliflower into florets and process them in a food processor until they are a rice-like consistency. Do not over-process to avoid sogginess.

Step 3

Spread the cauliflower onto the baking sheet in a thin layer and bake for 10 minutes to dry it out slightly. Remove and let it cool.

Step 4

Meanwhile, in a shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 5

In another shallow bowl, beat the eggs.

Step 6

Press the baked cauliflower rice with paper towels to remove excess moisture, then mix it with the seasoned almond flour mixture.

Step 7

Pat the chicken breasts dry with paper towels. Dip each piece into the beaten eggs, ensuring it is entirely coated.

Step 8

Next, press the chicken into the cauliflower and almond flour mixture, turning to coat both sides thoroughly. Repeat for all pieces.

Step 9

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook for about 3-4 minutes on each side, until golden brown but not fully cooked.

Step 10

Transfer the chicken to a clean baking sheet and place it in the oven. Bake for an additional 10-15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Step 11

Once cooked, remove the chicken from the oven and let it rest for a few minutes. Sprinkle with freshly chopped parsley.

Step 12

Serve with lemon wedges on the side for squeezing over the chicken just before eating.

Nutrition Facts

Serving size	(1343.4g)

Amount per serving	% Daily Value*
Calories	1870.8

Total Fat 109.8g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 8.9g
Cholesterol 851.8mg	0%
Sodium 4343.7mg	0%
Total Carbohydrate 58.6g	0%
Dietary Fiber 24.4g	0%
Total Sugars 15.5g
Protein 181.1g	0%

Vitamin D 107.5IU	0%
Calcium 488.1mg	0%
Iron 11.5mg	0%
Potassium 3483.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 37.2%

Carbs: 12.0%