Page 82 - Recipebook
P. 82
Directions Servings: 4
Cut 2 large chicken breasts in small pieces and dip each piece in melted
coconut oil, & roll in chickpea flour (you will need about 1 cup). Top with
A.Vogel Sea salt herb blend and bake at 375 for about 30 minutes. Sauce: Bring to
a boil: 1 can of tomato paste, 1.5 tbsps of pure sesame oil, 1/4 cup of gluten-free
tamari sauce, 1 tbsp of garlic powder, 1 tsp of ground ginger, 1 tsp of chilli
powder, 1 tbsp of raw apple cider vinegar & 1 tbsp of pure maple syrup or
stevia. Pour sauce on top of chicken and sprinkle with sesame seeds!
Metabolic Window: Outside 71
