Ingredients
2 skinless chicken breasts
¼ cup coconut flour
¼ cup natural almond flour
1 egg, beaten
2 Tbsp organic virgin coconut oil
4 cups mixed greens
Instructions
Cut the chicken into strips. Dip the chicken strips in the egg and roll in almond-coconut flour. Heat oil in a pan. Sauté the chicken strips. Serve over a bed of mixed greens with a lemon and olive oil dressing.
