4 chicken breast
3/4 cup of plain greek yogurt
Spices (see below)
2-3 cups almond meal
Paper plates, yes, that's how we eat with children in the house! Who's with me?!
Slice chicken breast into strips.
In a mixing bowl, combine greek yogurt with 2 teaspoons of chili powder, 1 teaspoon cumin, sprinkle of cayenne, 1 teaspoon garlic powder, sea salt and pepper to taste (about 1/2 teaspoon of each). Mix well. Place chicken and greek yogurt mix into a zip lock and SMOOSH! Refrigerate for 30 minutes.
In a mixing bowl combine almond meal with 2 tablespoons chili powder, 1 tablespoon garlic powder, 1 teaspoon of cumin, sea salt and pepper to taste. Dredge each piece of chicken into the mixture.
Place chicken on a wire rack on top of a cookie sheet. No chicken pieces should touch each other. Bake at 375 for 20 minutes and finish for 5 minutes at 400.
Sprinkle with Frank's Red hot sauce (optional)
How to make perfect, crispy green beans that even the kids will love!
Cut the ends off each bean. Place in a sauce pan with water, bring to a boil and boil for only 3-4 minutes. Transfer just beans (no water) into a prepared skillet with 1 tablespoon of coconut oil. Season how you like (garlic, sea salt, pepper, red pepper flakes, lemon, etc!)
Saute for one minute to coat the beans and serve hot!
Red potatoes, boil for about 20 minutes until tender. Skin on.
Drain. Mix plain green yogurt, garlic, sea salt, pepper and real butter to the taste and consistency you like! I'm Italian, we don't measure!
21 Day Fix Measurements: 1 1/2 red, 1 blue, 1 green, 1 yellow, 1 teaspoon
2-3 Chicken Strips: 1 red, 1 blue
1 Green Container of Green Beans (about 10-12 beans)
1 Yellow Container of Potatoes (counts as 1/2 red as well for the yogurt mixed in here and on the chicken).
1 teaspoon (butter)
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