Sriracha Almond-Crusted Chicken Caprese Salad

The spicy flavors of Sriracha and almonds come together in this gluten-free recipe to make a crunchy crust for juicy chicken breasts. This dish is a tasty take on the traditional Caprese salad. It has fresh mozzarella, tomatoes, basil, and a balsamic glaze on top.

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup Sriracha sauce
1 cup almond flour
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
8 ounces fresh mozzarella, sliced
2 large tomatoes, sliced
1/4 cup fresh basil leaves
Balsamic glaze, for drizzling

Instructions:

Warm the oven up to 190C 375F

Mix Sriracha sauce in a small bowl

Add the garlic powder, paprika, salt, and pepper to another shallow bowl and mix them together

First, coat each chicken breast in Sriracha sauce

Then, cover it with the almond flour mixture and press it down to stick

A big skillet that can go in the oven should have olive oil in it

It will take about two to three minutes on each side for the chicken breasts to turn golden brown after you add them

Put the skillet in the oven and cook the chicken for 15 to 20 minutes, or until it's fully cooked

Take the chicken breasts out of the oven and put a slice of mozzarella on top of each one

Put it back in the oven and broil it for about two to three minutes, until the cheese melts and bubbles

Put slices of tomato and basil on top of the chicken

Add the balsamic glaze right before serving

Comments

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