Easy Gluten-Free Recipes You'll Love

These delicious no-wheat recipes from The Wheat Belly Diet will have you wondering what all the fuss is with bread in the first place!

Pecan-Encrusted Chicken with Tapenade

This chicken recipe makes a great dinner entrée or a portable dish for lunch or another meal. And it can be whipped up in a hurry, especially if you have leftover chicken—just set aside a breast or two from last night’s dinner. If you’d like, top the chicken with pesto (basil or sun-dried tomato) or eggplant caponata instead of the tapenade.

Makes 2 servings
2 4-ounce chicken breasts, boneless, skin removed
1 large egg
1⁄4 cup coconut milk or dairy milk
1⁄2 cup ground pecans (can be purchased pre-ground)
3 tablespoons grated Parmesan cheese
2 teaspoons onion powder
1 teaspoon dried oregano
Fine sea salt and ground black pepper
4 tablespoons store-bought tapenade, caponata, or pesto

Preheat the oven to 350F. Bake the chicken until cooked through, about 30 minutes. Lightly beat the egg with a fork in a shallow bowl. Beat in the milk. Stir together the ground pecans, Parmesan, onion powder, oregano, and salt and pepper to taste. Roll the chicken in the egg, then in the pecan mixture. Place on a microwaveable plate and microwave on high power for 2 minutes. Top with tapenade, caponata, or pesto and serve hot.