INGREDIENTS:
2 Chicken Thighs
1 TBSP Salt
2 TBSP Apple Cider
Vinegar
1 Cup Water
2 Small Pickles
4 Slices Tomato
2 Slices Cheese
2 TBSP Mayo
1 Egg
½ Cup Almond Flour
½ Cup Hemp Seeds
1 TSP salt
4 Slices Low Carb
Ekmek
DIRECTIONS:
- In a resealable bag, add 1 tablespoon of salt, apple cider vinegar and a cup of water.
- Add 2 boneless chicken thighs and refrigerate overnight. Mix the almond flour, hemp seeds, and salt.
- Beat 1 egg and crumb the chicken using this mix.
- Fry in coconut oil until cooked through – about 5-7 minutes each side. Remove and rest on paper towels.
- Layer the sandwich with low-carb bread and enjoy!
➡ Nutritional Information:
Net Carbs: 14g
Protein: 64g
Fat: 67.9g
Calories: 901
