Paleo Sriracha Chicken

It's no secret that I love sriracha or as I named it in college, "rooster sauce". It's my wake up juice in the morning, accompanying my eggs & veggies. It's the base to salad dressings. The perfect partner with mayo for a spicy & garlicky aioli….I literally put it on everything. A few weeks ago I didn't have time to run to the grocery store & prepare dinner so while I was at CrossFit Philip poked around the pantry & fridge. Things you will always find in my household: chicken breasts, sriracha, almond flour, lots of spices…amongst other things. He figured he couldn't go wrong if whatever he made had "rooster sauce" in it.  You might need to tweak your recipe a little bit as he didn't really measure & the measurements are all based on estimation.

What you need:

4 organic free range antibiotic free chicken breasts
1/4 cup homemade Paleo Mayo or store bought (preferably olive oil based, without soy)
1/4 cup homemadePaleo Sriracha or store bought
1/4 cup almond meal (we use Trader Joe's)
3 tsp of Adobo seasoning (combination of onion powder, paprika, ground black pepper, chili powder,     garlic powder, oregano & cumin).
1 tbsp garlic powder
1 tsp celtic sea salt
1 tsp ground black pepper
1 tsp paprika
1 tsp parsley
coconut oil

Roasting pan
wire rack

Preheat your oven to 375 degrees. Place your wire rack inside of your roasting pan.  Lightly coat your rack with coconut oil so the chicken doesn't stick. Mix your mayo & sriracha in a bowl until mixed evenly & set aside. Mix your spices & almond meal thoroughly. Coat the chicken with the sriracha & mayo sauce. Next, dredge the chicken in the almond meal mixture.  Place on wire rack & bake for approximately 20 min.  You should get a juicy chicken breast with a little kick, little crunch & garlicky goodness.