Preheat oven to 400 F.
Lightly beat the egg in a small bowl.
1 egg
In a separate shallow bowl, mix the almond flour, coconut flour, garlic powder, paprika, oregano, and chili powder; season to taste.
¾ cup almond flour, ¼ cup coconut flour, 1 tbsp. paprika, 1 tsp. garlic powder, 1 tsp. dried oregano, 1 tsp. chili powder, Sea salt and freshly ground black pepper
Dip the chicken into the beaten egg, then transfer to the flour mixture and coat well.
4 chicken breasts
Heat the coconut oil in a skillet over medium-high heat.
Coconut oil
Fry the chicken breasts for 4 to 5 minutes on both sides, then transfer them to an oven-safe baking dish.
In a bowl, combine all of the ingredients for the lemon pepper sauce, except the lemon slices, and generously season with black pepper.
2 tbsp. fresh lemon juice, 2 garlic cloves, 1 tbsp. fresh parsley, ¼ cup chicken stock, 2 tbsp. olive oil, 2 tbsp. ghee, Freshly ground black pepper
Pour the sauce over the chicken, add half of the lemon slices around the chicken, and bake in the oven for 20 to 25 minutes, or until the chicken is cooked through and no longer pink.
1 lemon
Adjust the black pepper seasoning, and serve topped with fresh parsley and remaining fresh lemon slices.
Freshly ground black pepper