Who says a chicken sandwich needs to be full of carbs? This entirely keto and paleo chicken sandwich is carb free! The secrete ingredient is Pork Panko for the breading and using an avocado bun. There is no going back from here.

Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

For The Chicken:
1 cup Pork Panko
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon sea salt
1 teaspoon paprika (optional)
2 eggs, beaten
1lb chicken tenderloin
1/4 cup coconut oil for frying

For the Sandwich
2 avocados use code TRAILTOHEALTH for 50% off your first box
2 thick slices tomato
2 green lettuce leaves (use code TRAILTOHEALTH for 50% off your 1st box)
Mayo to taste
sesame seeds

Directions

1. In a medium size bowl, mix together the Pork Panko, garlic, onion, salt and paprika if using.

2. In a small bowl beat 2 eggs and set aside.

3. Heat a frying pan over medium heat and heat the oil.

4. While the oil is heating, dredge the chicken tenderlions in the egg and then the panko mixture and place into on a plate. Repeat until all strips are coated.

5. When the oil mixture is hot, place a few coated tenderloins at a time in the pan and cook until crispy and brown. About 4- 6 min each side.

6. Remove from heat and set on a plate to slightly cool

7. Cut the avocado in halve and remove the pit. Carefully remove the avocado from the skin so that the halves don’t break. (Code TRAIL gets you 10% off Nakano Knives)

8. Arrange 1 half of the avocado on a clean surface with the hollow side facing upwards. Place the chicken breast, mayo, lettuce and tomato on top

9. Top with the remaining avocado half with the hollowed side facing down. Sprinkle the top with the salt or sesame seeds and serve immediately.