NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.75 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

2 cup Mixed greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

3 tbsp Non-fat Greek yogurt

1 tsp Lemon juice

0.5 tsp Dried dill

PREPARATION

• 1

  In a shallow bowl, whisk together the almond flour, arrowroot starch, 0.5 tsp garlic powder, onion powder, smoked paprika, 0.25 tsp sea salt, and black pepper.

• 2

  Slice the chicken breast into thin strips and dredge each piece thoroughly in the flour mixture, pressing firmly to ensure the coating adheres.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Place the chicken strips in the hot skillet and cook for 4 to 5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 5

  While the chicken is frying, whisk together the Greek yogurt, lemon juice, dried dill, remaining 0.25 tsp garlic powder, and remaining 0.25 tsp sea salt in a small bowl until smooth.

• 6

  Arrange the mixed greens, sliced cucumber, and halved cherry tomatoes in a large serving bowl.

• 7

  Top the fresh salad with the hot crispy chicken strips and drizzle generously with the zesty ranch dressing before serving.