I know Key Lime Pie Chicken sounds weird, but trust me– this is good, this is reaaal good! The chicken is coated in a graham cracker inspired mixture of cinnamon, nutmeg, paprika and almond meal and then drenched in a lime and maple syrup glaze. These sweet and tangy flavors bake into the chicken creating the most amazing flavor and aroma.
I swear my house smelled like key lime pie when this chicken was baking!
I was sitting at work and, as per-usual, I zoned out and starting thinking of possible food combinations that I could test out. I couldn’t get the idea of a key lime pie inspired chicken dish out of my mind. I figured if the flavors work in one form (key lime pie) that they could work for another form (chicken).
Granted, some flavor combinations are only meant to work for certain types of dishes, but these flavors sure worked here! The light cinnamon and nutmeg complimented the lime and maple syrup so well. I was blown away! My boyfriend said that this chicken was one of the best and most flavorful that he had ever had.
I started off by covering the chicken in almond flour, cinnamon, nutmeg, paprika, and salt. I grilled them in a pan for a few minutes and then baked them in the oven. I then turned the broiler on to get them nice and crispy.The sauce here naturally thickens up and tastes soo sweetly limey delicious. I recommend getting a large spoon and just pouring the sauce on top of the chicken and any vegetable or side that you are eating with your meal. Yuuuuum!
I was curious as to whether the limes would be too sour or tangy because I juiced them with the peels still on them. I noticed that these limes were more dry and so I think the peels didn’t release too much sour juice.
- 2.5 pounds chicken breast
- 1 egg whisked in a small bowl
- 1 cup almond flour
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ tsp paprika
- ½ tsp salt
- pepper to taste
- 3 limes ( small-medium size)
- ½ cup maple syrup
- 1 tsp olive oil
- Preheat the oven to 350 degrees.
- Wash and dry the chicken breasts.
- Juice the limes in a juicer (I kept the peel on them when doing this).
- Mix the maple syrup and lime juice together in a small bowl and set aside.
- Mix the almond flour, cinnamon, nutmeg, paprika, salt and pepper together in a large bowl.
- Dunk each chicken breast into the whisked egg and then into the almond flour mixture.
- Put 1 tsp of olive oil into a large pan over medium-high heat.
- Put the breaded chicken in the pan and cook for 4-6 minutes on each side or until lightly browned (my chicken breasts were very large, if yours are smaller, cook for less time).
- Place the chicken breasts in a 13 x 9 inch pan.
- Cover each piece in the juice, making sure each piece gets fully covered in it.
- Bake for 40 minutes, then broil for 4 minutes to get the top nice and crispy. If you want it less crispy, broil it for less time.