NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yellow onion

3 tbsp Almond flour

1 tbsp Arrowroot powder

1 large Egg white

2 tbsp Light beer

2 tsp Avocado oil

2 tbsp Nonfat Greek yogurt

1 tsp Chipotle peppers in adobo

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Slice the yellow onion into thick rings and set aside.

• 2

  Season the chicken breast with half of the sea salt, black pepper, and garlic powder.

• 3

  In a small bowl, whisk together the Greek yogurt and chipotle peppers to create the aioli.

• 4

  In a separate bowl, combine almond flour, arrowroot powder, the remaining spices, egg white, and light beer to form a smooth batter.

• 5

  Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and cook the chicken until golden and cooked through, then remove from the pan.

• 6

  Wipe the skillet, add the remaining teaspoon of avocado oil, dip onion rings into the batter, and pan-fry until they are golden brown and crispy on both sides.

• 7

  Serve the hot onion rings immediately alongside the sliced chicken and chipotle aioli.