Gluten-Free Crunchy Lemon Garlic Chicken

This gluten-free version of Jamie Olivers’ Crunchy Garlic Chicken recipe pairs light and tangy citrus with a crunchy, crumbly “breaded” crust. The result is an easy, no-marinade chicken that is tender and delicious. Remember to take advantage of what’s local and in season in your area! If Meyer Lemons are in season they offer a robust citrus flavor that is one of my personal favorites.

We served the chicken on a bed of local produce – a mixture of raw and lightly sautéed seasonal vegetables – spinach, Blue Russian kale, summer squash, broccoli, avocado and green onions. Get creative and feel free to experiment with flavors that incorporate your families’ favorites.

This recipe offers a perfect opportunity for age-appropriate cooking with kids – from selecting ingredients to helping with the blender. Adult supervision is always recommended.

Where appropriate, I’ve listed a few of my favorite Brands with the ingredients.


Gluten-Free Crunchy Lemon Garlic Chicken

Serves 4


  • 2 Chicken Breast Fillets or 4 Cutlets Boneless, Skinless (approx.. 1 ¼ lbs.)
  • ½ Box Gluten Free Crackers (Glutino Gluten-Free Multi-Grain)
  • 3-6 Cloves Garlic, Peeled and Coarsely Chopped
  • Zest of 2 Lemons (Meyer Lemons if available, approx.. 1 ½ - 2 Tablespoons of zest)
  • ½ teaspoon Fresh Ground Black Pepper
  • ¼ Cup Fresh Italian Flat Leaf Parsley, Rinsed and Chopped
  • 2 Tablespoons Olive Oil
  • ¼ Cup Almond Meal Flour, Finely Ground (Bob’s Red Mill, Gluten-Free)
  • 1 Large Egg Plus 1 Egg White, Beaten Lightly with a Fork
  • Assorted Seasonal Vegetables
  • Spinach (optional)
  • 2 Lemons, Quartered for Garnish



  1. Preheat oven to 475°.
  2. Line a rimmed baking pan with foil or simply oil pan lightly with olive oil.
  3. If using Fillets, slice into 4 equal pieces, cover with plastic wrap and press to pound with the base of a heavy pan or use a meat hammer until half original thickness. If using prepared cutlets skip ahead to Step 3.
  4. Add Gluten-Free Crackers to blender and mix until a coarse powder.
  5. Add Garlic, Lemon Zest, Pepper and Parsley. Mix in blender until evenly chopped.
  6. Remove from blender base. Add Olive Oil. Stir.
  7. Pour parsley crumb mixture onto a plate. Set aside.
  8. Sprinkle Almond Meal onto a 2nd plate.
  9. Pour egg mixture onto a 3rd plate.
  10. Lightly score the under sides of the chicken with a knife.
  11. Dredge each piece of chicken, one at a time, into the flour. Coat each side thoroughly.
  12. Then dip into the egg mixture. Once again coat completely.
  13. Finally press each chicken piece firmly into parsley crumb mixture until each side is completely coated.
  14. Place coated chicken onto prepared rimmed pan from Step 1.
  15. Cook for 10 minutes. Flip each piece and cook for another 5-7 minutes or until parsley crumbs are golden and crisp and chicken is no longer pink.
  16. While chicken bakes, steam or sauté vegetables and place a small serving on each plate, along with lemon wedges.
  17. Serve chicken on bed of vegetables or salad and EAT INSPIRED!


Nutrition Info: (Serving Size 1 Chicken Cutlet approx.. 5 oz. vegetables not included)

Calories 260, Fat 15g, Sat Fat 3g, Sodium 134mg, Carbs 15g, Fiber .75g, Sugars .75g, Protein 16g

*Nutrition Information is approximate and may change as a result of the specific brands of ingredients and type/cut of meat that you select.