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The sweetness of the honey imparts a delicious tang to this oven-baked, “breaded” chicken dish. You can also slice the chicken pieces smaller if you want bite-size pieces for your kids.


1 tablespoon (14 g) olive oil
¼ cup (75 g) honey
2 tablespoon (15 mL) white vinegar
1 cup (110 g) almond flour
salt and black pepper to taste
1 pound (440 g) skinless, boneless chicken breasts, halved horizontally so the slices are thin
(you may thin these further by pounding them down)
oil for greasing


1. Pre-heat the oven to 350°F (180°C or gas mark 4)
2. Use the olive oil to grease a flat ovenproof pan (or baking dish) – one that will accommodate all the chicken pieces – and set aside
3. Meanwhile, in a shallow bowl, whisk together the liquid items: honey and vinegar
4. Measure out and place the almond flour with the salt and pepper in another bowl
5. Roll chicken fillets in the liquid mixture, then in the almond flour mixture, and lay onto the greased ovenproof pan
6. Allow fillets to bake for approximately 30 minutes, or until cooked thoroughly on both sides
7. You can turn them over during this time
8. Make sure they are cooked evenly


2-4 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0