Pecan-Crusted Chicken with Lemony Caper Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 1 (14 oz) can coconut milk
  • ½ cup freshly squeezed lemon juice
  • 1 Tbsp capers
  • 3 lbs boneless, skinless chicken breasts
  • 1 egg + 1 Tbsp water
  • 1¼ cup pecans
  • 1 cup almond flour
  • 1 tsp dried thyme
  • 1 tsp garlic salt
  • ½ tsp black pepper
  • 3 Tbsp coconut oil, divided
  1. Preheat oven to 375 degrees F. Fit wire cooling racks over two baking sheets, mist with nonstick cooking spray and set aside.
  2. In a small pot over medium heat, combine the coconut creme, lemon juice, and capers. Bring to a simmer and allow to simmer for ~30 minutes or volume is halved and sauce has thickened. Whisk often.
  3. Meanwhile, whisk together the egg and water in a shallow dish; set aside. Pulse the pecans in a mini food processor or food prep until coarse and the consistency of gravel; transfer to a shallow bowl. To the pecans, add the almond flour, dried thyme, garlic salt, and black pepper; whisk and set aside.
  4. Cut the chicken breasts width-wise to create to two thinner breasts. Dredge the chicken first into the egg and then into the pecan mixture, coating both sides.
  5. In a large skillet heat 1 tablespoon of the coconut oil over medium heat. Once hot, cook chicken 3-4 minutes per side and transfer to the prepared baking sheet. Repeat with remaining coconut oil and chicken.
  6. Bake chicken for 8-12 minutes or until cooked through. Serve with lemony caper sauce.
Nutrition Information
Serving size: 6 oz Calories: 485 Fat: 35.3 Carbohydrates: 7.8 Sugar: 2.6 Sodium: 434 Fiber: 3.1 Protein: 38.8 Cholesterol: 104
Recipe by Prevention RD at