Taco Crusted Chicken

This recipe will spice up any occasion from a back-yard barbecue to a sophisticated dinner. Better yet it has a short list of ingredients and is simple to put together.

  • 4-6 chicken breasts
  • 1 – 1 1/2 cups of unsweetened almond milk (original or vanilla)
  • 1/3 cup dry minced/chopped onion (I found this at Vitamin Cottage in their bulk spices)
  • 1/2 teaspoon oregano
  • 1 teaspoons sea salt (I use 1/2 of this or leave it out altogether)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 2 Tablespoons brown rice flour
  • 2 Tablespoons paprika

Mix all spices together (everything after the almond milk in the list above including the brown rice flour).  Put the mixture of spices onto a plate. Pour unsweetened almond milk into a bowl.  Cover chicken with milk by turning it over in the milk bowl and then place it on the plate and roll it in the spice mixture. Either place in cooking dish to bake or a plate to take out and grill.  You want to watch the chicken because you want the chicken to be done but you don’t want to burn the taco crusting. The best way to check to ensure the chicken is done is to use a meat thermometer – chicken is done at 165 degrees.

The brown rice flour above allows the mixture to “bread” the chicken without the gluten.  You can leave the brown rice flour out if you want a simple chicken seasoning.

Ready, set, spice up your chicken!


4 thoughts on “Taco Crusted Chicken

    • I’ll give it a whirl when I find a couple more ingredients (brown rice flour and almond milk) that aren’t in my cabinet. Looks great and I like spicy! Thanks!

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