2 large moist chicken breasts
3/4 cup of almond meal
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp garlic powder
sprinkle of chilli flakes (optional)
Good pinch of salt and black pepper
Coconut oil for cooking (you can use organic butter – Kerrygold is our recommendation, however, the coconut oil really adds to the flavor)
In a large sandwich/freezer bag add all the dry ingredients and shake to mix. Throw the chicken breasts in and toss around in the bag until the chicken breasts are coated.
Heat about a tablespoon of coconut oil in a frying pan, once the pan is hot add the chicken breasts and lightly fry for about 7 minutes, then turn the breasts over (you may need to add a little bit more coconut oil to the pan if dry) and cook for a further 5-10 minutes until the chicken breasts are cooked through.
Serve with a carb of your choice – our favorite is jacket potato with an avocado, tomato and red onion salad.