Enjoy all the comforts of fried chicken without the negative health effects.
By: Dr. Libby Darnell
| Prep Time | 10 Minutes |
| Cook Time | 10 Minutes |
| Servings |
Servings
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Ingredients
- 1/2 cup coconut flour for dredging
- 1 tbsp dried basil
- salt and pepper to taste
- 4 tbsp coconut oil divided
- 1/4 cup mustard
- 5 drops liquid stevia
- 2 free range chicken breasts cut intpo bite sized pieces
- 1/2 cup tomatoes chopped (if autoimmune, use red peppers)
- 4 cups romaine lettuce chopped
- 2 tbsp olive oil
Ingredients
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Instructions
- In a small bowl combine the coconut flour, basil, salt and pepper.
- Stir the mixture a few times with a fork until blended.
- Melt 3 tbsp coconut oil on low.
- Add mustard and stevia. Stir to blend.
- Dredge chicken in melted mustard mixture, then dip into seasoned coconut flour to coat and set aside.
- In a separate pan, melt remaining 1 tbsp coconut oil, add chicken, cooking until slightly brown, approximately 5 minutes.
- Toss the chicken, tomatoes and lettuce together in a large bowl.
- Drizzle the olive oil and remaining mustard mixture over the salad and enjoy.
Recipe Notes
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