Walnut & Almond Crusted Baked Chicken {No Carb}

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Almond Crusted Baked Chicken Recipe! Capturing-Joy.com

I mentioned in a post last week that I’ve had an “altered” eating regimen. I’m in week 4 of 6 weeks with no sugar and no starches/carbs. I know!   This was a first for me. I’ve been looking all over online for recipes that I could make for my family, and not have to make a separate meal for myself. I was THRILLED when I saw the “crusted” part of this recipe because I love a little crunch in my meal.  I found the original recipe here, and made a bunch of changes. I really enjoyed it, and I was SO delighted that my family (including picky children) loved it, too! The original recipe called for 3 chicken breasts, but I knew I wanted lots of coverage for the yummy walnut/almond mixture, so I used chicken tenders. I also added more parm cheese, and an extra shake to the spices.  Oh, the spices…then I broiled it at the end for that extra crunch!

Walnut & Almond Crusted Baked Chicken

Walnut & Almond Crusted Baked Chicken
Author: Kristen Duke
  • 2 lbs. uncooked chicken tenders
  • egg whites
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup parmesan cheese
  • 1 tsp. thyme
  • 1 tsp. marjoram
  • 1 tsp. salt
  1. Preheat oven to 350 degrees.
  2. Add all ingredients (except chicken and egg whites) together. You can use a food processor, but I just used my handy food chopper.
  3. Blend together until you have a crumbly mixture (before I got egg in it, I ate this by the pinch-ful and had to hold myself back it was so yummy!)
  4. Make a little assmbly line, and dip your chicken in the eggs, then nut mixture before placing on a baking sheet (parchment paper is helpful).
  5. Place it in the oven for 25-30 minutes
  6. At the end, I noticed the nuts were still more wet than I wanted, so I turned my oven to broil to let it crunchen up, and broiled for about 3 minutes, then flipped each chicken to broil another 3 minutes.



2-3  tenders approx 200 calories