1/8 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 cup frank’s redhot sauce
1/2 cup honey
1 tbsp apple cider vinegar
2 lb boneless chicken breasts (cubed)
1/3 cup arrowroot powder
1/3 cup coconut flour
1/4 tsp crushed red pepper
Preheat the oven to 400º F.
In a baking dish, add and mix hot sauce, honey, vinegar, and red pepper.
Add and mix arrowroot and coconut in a large ziplock bag.
Add the cubed chicken in the ziplock bag and shake until each chicken cube is well covered.
Add and mix eggs in a bowl.
In a skillet over medium to high heat, start adding a small amount of cubed chicken to the egg then onto the skillet.
Cook the chicken for around 3 minutes while turning throughout.
Once done, place to the side on a plate with a paper towel to drain.
Once all the chicken is done, place the chicken into the baking dish and mix until all chicken is evenly covered.
Bake chicken for around 25 minutes or until done and not pink while tossing every 5-8 minutes.
Evenly divide chicken into 8 servings to come as close as possible to the given macros.