Paleo Lemon Chicken with Garlic & Herbs

Ingredients

Marinade:
• 3 tablespoons olive oil
• 1 egg, pastured organic if possible
• 1 clove garlic, crushed
• 1 tablespoon minced herbs: thyme, rosemary, basil, sage, or tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of 1 lemon
• 3 tablespoons lemon juice
Almond Flour Mix:
• 3/4 cup almond meal or flour
• 1/4 cup arrowroot flour (optional, it binds the coating to stay on the chicken)
• 1/2 tablespoon unprocessed salt
• Black pepper to taste
Chicken:
• 2 chicken breasts, boneless organic, pasture-raised, sliced in half (4 pieces)
Optional Garnish:
• Thinly sliced lemons

Instructions

1. Preheat oven to 350º. Grease a 9 x 13 inch glass pan with coconut oil.
Marinade:
2. In a shallow bowl, whisk together the olive oil, egg, garlic, herbs, salt, pepper, lemon zest, and lemon juice. Mix together well.
Almond Flour Mix:
3. In another shallow bowl, mix the almond meal, arrowroot, salt, and pepper.
Chicken:
4. Pat the chicken dry. Dip each piece into the marinade and then in the flour mix. Cover it completely with flour. Place in the prepared baking pan.
5. Bake uncovered about 45 minutes or until internal temperature is 170-180º. Turn it gently every 15 minutes so it cooks evenly and browns a bit on the top.