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SERVING 🍴 : 4
Prep Time 🕒 : 10 minutes
Cook Time 🕒 : 20 minutes
INGREDIENTS :
• ¼ cup almond flour
• 1 teaspoon chili powder
• ½ teaspoon paprika
• 2 pounds boneless chicken thighs, cut into 2-inch chunks
• Salt and pepper
• 2 large eggs, whisked well
NUTRITION PER SERVING :
| CALORIES : | 400 |
| FAT : | 26 g |
| PROTEIN : | 43 g |
| CARBS : | 2 g |
| NET CARBS : | 1 g |
| FIBER : | 1 g |
INSTRUCTIONS :
- heat the oven to 400°F and then line a baking sheet with parchment.
- Stir the almond flour, chili powder, and paprika together in a shallow dish.
- Season the chicken with salt and pepper, then dip in the beaten eggs.
- Dredge the chicken pieces in the almond flour mixture, then place it on a baking sheet.
- Bake for 20 minutes until browned and crisp. Serve hot.
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