Almond-Coconut Crusted Chicken with Date Syrup Drizzle

photo by The Fitness Freak

photo by The Fitness Freak

Serves 4

This is a great recipe when trying to stick to Whole30, a low carb or Paleo diet.

It's super easy to make and tastes decadent.

I use date syrup because it is Whole30 compliant, but you can always use maple syrup or a balsamic reduction instead.



4 whole boneless, skinless chicken breasts

4 eggs

2 cups almond meal

1 cup unsweetened, shredded coconut

Coconut oil or ghee

salt and pepper

Date molasses, Maple syrup or any fruit vinegar


Mix almond meal and shredded coconut together in a shallow bowl. Sprinkle with salt and pepper to taste.

In a separate bowl, add eggs and beat with a fork. Add a touch of salt and pepper.

Dip chicken breasts in egg mixture and then dredge in almond-coconut mixture.

Shake off the extra dry ingredients.


Baking option: Oven bake at 350 degrees for about 40 minutes.

Pan Frying option: Heat ghee or coconut oil (about a tablespoon) in a sauce pan and cook evenly - about 5 minutes - on each side.

While chicken is still hot, drizzle syrup or vinegar over chicken


Serve with the Raw Veggie Slaw from my salad cookbook, or with a prepared broccoli slaw from any market or grocery store topped with your favorite vinaigrette!