- 1lb chicken, cut into pieces
- 2 tsp coconut flour
- 2 eggs, beaten
- 1/4 cup coconut oil
- ⅛-¼ C sugar substitute, depending on how sweet you want it – I use Truvia
- 4T reduced sugar ketchup
- 1/2 cup distilled white vinegar
- 1 T soy sauce
- 1 tsp garlic salt
- Preheat oven to 325
- Place cubed chicken in gallon ziploc bag, add coconut flour and seal bag closed
- Be sure bag is sealed and shake to coat
- Add eggs to bag, reseal, and shake to coat
- Heat coconut oil in a large skillet over medium heat.
- Add chicken pieces and saute until they are slightly browned, but not fully cooked
- Place chicken in a greased 9×13 baking dish
- Mix sugar substitute, ketchup, vinegar, soy sauce, and garlic salt in a small bowl
- Pour sauce over the chicken and bake uncovered for 1 hour, turning the chicken every 15 minutes
Serve over cauliflower rice or on it’s own
Macros (per 201g serving for chicken only)
288 cal / 27g protein / 19g fat / 1.5g net carbs
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