Serves 6:
219 Cal
3.4 C
11.6 F
27.9 P
1 ½ lbs Boneless, Skinless Chicken Breast, cut into thin
strips
3 Whole Eggs
1 cup Almond Flour
2 cloves Garlic, minced
2 tbsp Fresh Rosemary
2 tsp Fresh Thyme
¼ tsp Cheyenne Pepper
Salt and Pepper to taste
Directions (Parsley Potatoes)
Preheat Oven or set Air Fryer to 375 degrees.
Slice chicken breast into thin strips or buy chicken tender strips. Whisk eggs into a shallow dish and set aside.
Mince garlic, fresh rosemary, thyme. and Cheyenne pepper together. Add salt
and pepper. In a second shallow dish place almond flour and minced herbs.
Whisk until herbs are mixed into the flour evenly. Dredge a chicken strip in whisked eggs, then roll in flour mixture.
Set aside onto the Airfryer baking sheet or a baking sheet with a rack set on it (you want air to circulate around the chicken strips so they get crispy all the way around. Repeat for all chicken strips).
Place in Airfryer (or oven) for 5 minutes. Flip strips and Air Fry/bake another 5 minutes or until the internal temperature is 165 degrees.
Serve Hot and Enjoy!
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