Gluten-Free Lemon-Oregano Almond Crusted Chicken

Prep: 10 minCook: 30 min4 servingsmediumMediterranean
Lemon-Oregano Almond Crusted Chicken with Veggie Platter

This herb-crusted chicken features a flavorful coating of almond meal, fresh oregano, and bright lemon juice that creates a golden, crunchy exterior while keeping the meat tender and juicy. The Mediterranean-inspired crust pairs beautifully with fresh cucumber and carrot sticks served alongside creamy baba ghanoush. Perfect for a healthy weeknight dinner that yields enough chicken for meal prep, this simple yet satisfying dish brings together protein and fresh vegetables in one complete meal.

Gluten-FreeDairy-FreeKeto

Ingredients

4 servings
  • 4 chicken breasts
  • ¼ bunch parsley, chopped
  • 1 cup almond meal
    panko breadcrumbs1:1note:creates different texturetree_nuts-freeadds gluten

    conf:4

    Full guide →
  • 1 tsp oregano
    dried oregano3:1 ratiotags:herb

    note:use less dried

    Full guide →
  • 1 tsp paprika
  • ½ tsp salt
  • 1 ½ Tbsp lemon juice
  • 1 ½ Tbsp olive oil
  • 1 cucumber, chopped into sticks
  • 2 medium carrots, peeled and chopped into sticks
  • 1 cup store-bought baba ghanoush
    hummus1:1tags:dip

    note:similar creamy texture

Instructions

  1. 1

    Preheat oven to 400F degrees

  2. 2

    Brush or spray sheet pan with cooking oil and place chicken breasts on pan

  3. 3

    Combine almond meal, oregano, paprika, salt, lemon juice, and olive oil to make crust

  4. 4

    Divide crust across chicken breasts and press down to coat

  5. 5

    Cook for 15 to 20 minutes until chicken reaches 165F degrees

  6. 6

    While chicken bakes, slice cucumbers and carrots into sticks

  7. 7

    Arrange sliced vegetables with baba ghanoush on serving platter

  8. 8

    Serve veggie plate alongside baked chicken

Tips

Tip 1

Press the almond crust firmly onto chicken to ensure it adheres well during baking and creates an even golden coating.

Tip 2

Use a meat thermometer to check doneness - chicken is safely cooked when internal temperature reaches 165F.

Tip 3

Persian cucumbers can be substituted for regular cucumber and provide a crispier texture with fewer seeds.

Good to Know

Storage

Refrigerate cooked chicken up to 3 days. Store cut vegetables separately in airtight containers.

Make Ahead

Chicken can be coated with crust mixture up to 4 hours ahead and refrigerated before baking.

Serve With

Serve immediately while chicken is hot and vegetables are crisp.

Common Mistakes

Watch

Don't skip pressing crust firmly to avoid coating falling off during baking

Watch

Avoid overcooking chicken beyond 165F to prevent drying out

Substitutions

Nut-Free Alternatives

almond meal→
panko breadcrumbs1:1note:creates different texturetree_nuts-freeadds gluten

conf:4

Full guide →

General Alternatives

fresh oregano→
dried oregano3:1 ratiotags:herb

note:use less dried

Full guide →
baba ghanoush→
hummus1:1tags:dip

note:similar creamy texture

Full guide →
Find more substitutions →

FAQ

Can I use frozen chicken breasts?

Yes, but thaw completely first and pat dry before applying the coating for best adhesion.

What if I don't have almond meal?

Substitute with panko breadcrumbs or make your own by grinding almonds in a food processor.

How long will the cooked chicken keep?

Refrigerate cooked chicken up to 3 days or freeze for up to 3 months in airtight containers.