Tomato Balsamic Chicken - a simple, tasty paleo dish full of flavor
Tomato Balsamic Chicken Breasts
  • 3 Tbsp olive oil
  • 3 chicken breasts halved
  • 1/4 cup almond flour
  • 1 Tbsp tapioca flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 15 oz can crushed tomatoes
  • 1/2 cup water
  • 2 Tbsp maple syrup
  • 2 tsp apple cider vinegar
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt
  • 2 tsp chili powder
  • 1 tsp mustard powder
  • 1 clove garlic minced
  1. Combine the almond flour, tapioca flour, salt and pepper in a shallow bowl.  Coat the chicken on both sides with the mixture.

  2. Melt the oil in a large skillet over medium high heat. Brown the chicken on both sides for about 5 minutes, until it is lightly browned.  Remove and drain.  

  3. In the same skillet add the garlic cloves and saute for 3 minutes, until fragrant. Add the remaining ingredients to the skillet and bring to a boil.

  4. Reduce the heat and return the chicken to the pan. Cover and simmer for 30-40 minutes, until the chicken is tender and no longer pink and the juices run clear. Serve and enjoy!