Whole30 Herb-Crusted Chicken
Elevate your weeknight dinners with this Whole30 Herb-Crusted Chicken, a dish that’s as wholesome as it is flavorful. Featuring a vibrant crust made with fresh parsley, thyme, rosemary, garlic, and zesty lemon, this recipe brings bold, herbaceous notes to tender, oven-baked chicken breasts. The addition of almond flour gives the crust a satisfying crunch, while keeping it entirely gluten-free and Whole30-compliant. This quick and easy recipe—ready in under 45 minutes—requires minimal prep yet delivers maximum flavor. Perfectly paired with roasted vegetables or sautéed greens, it’s a nutritious and delicious choice for anyone following the Whole30 program or simply seeking a healthy, flavor-packed dinner option.
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Ingredients
- 4 pieces chicken breast halves
- 0.5 cup fresh parsley
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary leaves
- 3 cloves garlic cloves
- 1 teaspoon lemon zest
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup almond flour
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2
Place the fresh parsley, thyme leaves, rosemary leaves, and garlic cloves in a food processor. Pulse until finely chopped.
Step 3
Transfer the chopped herbs and garlic to a shallow bowl. Add in the lemon zest, olive oil, salt, black pepper, and almond flour. Mix until well combined to form a herbed crust mixture.
Step 4
Rinse the chicken breast halves and pat them dry with paper towels.
Step 5
Coat each chicken breast with the herb mixture, pressing the mixture firmly onto both sides to ensure it adheres well.
Step 6
Place the herb-coated chicken breasts on the prepared baking sheet.
Step 7
Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 8
Remove from the oven and let the chicken rest for 5 minutes before serving.
Step 9
Serve warm, with your choice of Whole30-compliant sides like sautéed greens or roasted vegetables.
Nutrition Facts
| Serving size | (864.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1974.2 |
| Total Fat 103.4g | 0% |
| Saturated Fat 16.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 2897.4mg | 0% |
| Total Carbohydrate 22.8g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 2.9g | |
| Protein 232.8g | 0% |
| Vitamin D 34.8IU | 0% |
| Calcium 314.2mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2105.1mg | 0% |
Source of Calories