Crumbed Chicken Stack

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 10-12 minutes


2 skinless boneless chicken breasts flattened
½ cup ground flaxseeds
½ cup ground almonds
1 tablespoon dried mixed herbs
Himalayan rock salt and pepper to taste
1 tablespoon garlic flakes
1 egg white
1 tablespoon coconut oil

To serve (optional):
Sautéed asparagus
Red onion, thinly sliced
Goat cheese, crumbled
Pesto sauce



1Combine flaxseed and almond powder with the seasoning and place in a plate.

2Dip chicken breasts first into the egg white and then into the almond-flaxseed mixture.

3In a medium saucepan, heat coconut oil over a medium-high heat and fry the breasts until cooked through, about 10-12 minutes.

4Serve with layers of sautéed asparagus, red onion and goat’s cheese.

5Pesto on the side adds a wonderful flavor to this meal

Nutrition facts per serving (185g):
calories 435 | total carbs 11g | total fat 28g | protein 37g | sodium 113mg | sugar 1g


  • Gluten-free
  • Dairy-free
  • Paleo
  • Wheat-free
  • Low-fat
  • Banting

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