2 large free-range chicken breasts (about 1 lb), cut into strips
1 cup / 4.3 oz / 112 gr almond flour (I used Bob’s Red Mill)
½ cup 1.5 oz / 42 gr unsweetened shredded coconut
4 tablespoons arrowroot powder*
1 teaspoon garlic powder
1 teaspoon ground mustard powder
1 teaspoon sweet paprika
¼ teaspoon cayenne pepper
2 tablespoons sesame seeds
1 teaspoon fine grain sea salt
½ teaspoon ground black pepper
2 free-range organic eggs
3 tablespoons olive oil

Minty Yogurt Dip

1 container (7 oz / 200 gr) plain Greek yogurt
4 sprigs fresh mint
Zest and juice of 1 lemon
½ garlic clove, smashed
½ teaspoon fine grain sea salt
Ground black pepper to taste

*arrowroot powder acts like cornstarch.

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle. Line a baking sheet with parchment paper. Set aside.
In a large bowl whisk the eggs. Set aside.
In a separate large bowl, whisk almond flour, shredded coconut, arrowroot powder, mustard, paprika, cayenne pepper, sesame seeds, salt and black pepper.
Dip chicken strips in the eggs and let excess drip off, then drop in the almond flour mix bowl to coat on all sides. Place coated chicken strips onto the lined baking sheet and repeat until all chicken is used.
Drizzle with olive oil, place in the oven and bake until golden brown and cooked through, about 15 to 20 minutes. Flip halfway through the cooking time.
In the meantime make the minty yogurt dip. Pick and finely chop the mint leaves, discarding the stalks.
In a bowl combine yogurt, chopped mint, lemon zest, lemon juice, smashed garlic, salt and pepper. Set aside.
When chicken strips are ready, allow to cool for a couple of minutes on the baking sheet and then serve with the dipping sauce.

PNC CLIENTS- cut olive in recipe to 1.5 TBSP and count 3oz+ 1 grain, 3 MEAT, 1 FAT