Scale

Pinch Salt

2 eggs, beaten Egg

1/3 cup unsweetened coconut flour

4 tbs coconut oil

1 Bag of riced cauliflower or 1 head of cauliflower,riced

Juice from 1-2 limes

Pinch Salt to Taste

Pinch of Black Pepper to Taste

2 tbs coconut oil

1/4 cup of fresh cilantro, chopped

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Prepare the chicken by dabbing excess moisture off with paper towels

Pound chicken into even thickness,roughly 1”, and season with salt and pepper

Mix the almond flour and coconut shreds; in a separate bowl mix eggs with 1 tbs of water

Dip chicken into the egg mixture then into the almond flour mixture

Heat coconut oil in a large skillet on medium to medium high

Add chicken and saute for 3-5 minutes per side or until cooked through (165 degrees)

While the chicken is sauteing, Heat coconut oil in a medium sauce pan on medium heat

Add the cauliflower and stir

Add lime juice, zest, salt and pepper

Stir together and let cook until it appears to have a fluffy consistency (about 8 minutes)

Take off heat and stir in cilantro