1. Preheat oven to 350 degrees. Whisk the eggs in one dish and in a separate dish mix almond meal, coconut flour, garlic powder, and black pepper.
2. Dip chicken pieces one at a time into the egg. Next, roll the chicken in the breading mixture until both sides are covered.
3. Place the chicken in a glass baking dish that has been lightly greased with coconut oil. Bake for 45 minutes to 1 hour or until the chicken juices run clear.
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|Serving Size: 1 Serving (650g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1539 (78%)|
|Amt Per Serving||% DV|
|Total Fat 171g||228 %|
|Saturated Fat 110.9g||554 %|
|Monounsaturated Fat 33.6g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 981.3mg||302 %|
|Sodium 495.3mg||17 %|
|Potassium 1841.3mg||48 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 30.5g||122 %|
|Sugars, other 19.5g|
|Protein 78.8g||113 %|
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Calories per serving: 1984
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