Description
Gluten-free, but just as delicious as the real thing!
Ingredients
Scale
- 2 cups gluten-free old-fashioned oats
- 1 Tbsp paprika
- 2 tsp each chilli, garlic, and onion powder
- Sea salt and pepper, to taste
- 4 eggs
- 4 boneless, skinless chicken breasts
Instructions
- Preheat your oven to 425F.
- In a food processor, combine all of the dry ingredients and pulse until oats are partially ground.
- Place in a shallow dish. Crack eggs into another shallow dish and mix.
- Cut chicken into strips and dip into eggs and coat in dry mixture.
- Place on a lined cookie sheet.
- Bake for 23-25 minutes or until chicken is cooked through.
Notes
Oat Substitute
- If you are unable to have oats, you can sub them out for unsweetened shredded coconut (don’t worry, it doesn’t taste like coconut!).
Egg Substitute
- If you can’t have eggs, swap them out for flax eggs.
How-To Make Them Crispy
- Place a cooling rack on the cookie sheet. Spray with coconut oil and place chicken strips on cooling rack, place the cookie sheet in the oven and bake.
Nutrition
- Serving Size: 4