Ingredients:
Baked Chicken
pastured eggs - 3
almond meal or flour - 1 cup
coconut flour - 1/2 cup
garlic powder - 1 Tbsp
paprika - 1 Tbsp
sea salt (optional) - 1/4 tsp
freshly ground black pepper - to taste
boneless, skinless chicken thighs or breasts - 2 pounds
coconut oil - for pan
Ginger Honey Mustard
Dijon mustard - 1/2 cup
raw honey - 2 Tbsp
fresh ginger root - 1 tsp, grated
Preparation:
-Preheat oven to 350ยบ F.
-Whisk the eggs in a shallow dish. In a separate dish, mix almond meal, coconut flour, garlic powder, paprika, salt, and pepper.
-Dip chicken pieces, one at a time, into the egg. Dredge both sides of the chicken in the almond flour mixture.
-Place chicken in a single layer in a glass baking dish that has been lightly greased with coconut oil. You may need to use two dishes. Bake for 45 minutes to 1 hour or until the chicken is cooked through.
-While chicken is baking, combine mustard, honey, and ginger. Serve chicken with mustard sauce.
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