Naked Crispy Chicken Taco (Whole30, Low Carb/Keto, Paleo)
Calories 710kcal
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon vinegar
- 2 teaspoons water
- 1 cup pecans (whole)
- 1 cup whole cashews
- 2 tablespoons taco seasoning (whole)
- 1 teaspoon cocoa
- 1 teaspoon garlic powder
- 1 teaspoon ginger
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon cumin
- shredded lettuce
- avocado (Sliced)
- mayonnaise (Primal Kitchen)
Instructions
- Pre-heat oven to 425FIn a food processor combine the nuts and all the seasoning.
- Pulse until fine and crumbly.
- Pour out on to a plate.Butterfly your chicken breasts and cut in to two pieces each.
- You will have 4 chicken fillets.Lay them flat on a cutting board.
- Cover with parchment paper and pound to flatten.
- If you don’t have a kitchen mallet, use a small, heavy sauce pot.
- Bang, bang, bang.In a bowl, whisk together the egg, vinegar and water.Dredge the chicken in the egg mix then press down on each side in the nut mix.Place on a sheet pan.
- Repeat with all 4 pieces.Bake for 15 minutes.Remove from the oven and carefully use toothpicks or skewers to prop your chicken pieces up at the sides so they look taco-ish.Bake another 10 minutes.Remove from the oven and let it cool.
- Not to worry if they aren’t standing up right, as long as you can hold them in your hand you can taco.Fill them up with greens, avo, cilantro and mayo.
- Enjoy!Ps.
- This chicken is also fabulous over a salad with PK ranch!
Originally posted 2019-02-20 18:33:37.
