Description
Pounded chicken breasts breaded with ground turkey bacon rinds and stuffed with lettuce, tomatoes, cheese, and avocado ranch.
Ingredients
4 chicken breasts
1 egg, beaten
1/4 cup heavy whipping cream
1 1/2 cups ground turkey bacon rinds
1/2 cup almond flour
1 tablespoon garlic powder
1 teaspoon paprika
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon cayenne powder
1 cup keto Ranch dressing
1 medium avocado
8 oz shredded lettuce
1 large tomato, diced
1/2 cup shredded cheddar cheese
Instructions
1. Pound each chicken breast to 1/4 inch thickness, forming a circle.
2. Mix egg and heavy whipping cream in a shallow dish.
3. Combine ground turkey bacon rinds, almond flour, garlic powder, paprika, chili powder, salt, and cayenne in another bowl.
4. Preheat oven to 400°F and prepare aluminum foil molds for chicken.
5. Dredge chicken in egg wash, then coat with turkey bacon rind mixture.
6. Lay chicken over foil molds and bake 25-30 minutes.
7. Blend ranch dressing and avocado until smooth for sauce.
8. Cool chicken, then spread sauce and add lettuce, tomatoes, and cheese.
Notes
Ensure chicken is pounded evenly for best results.
Adjust cayenne for desired heat level.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chalupa
- Calories: 564 kcal
- Sugar: 1.8 g
- Sodium: 850 mg
- Fat: 36.4 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20.4 g
- Trans Fat: 0 g
- Carbohydrates: 5.3 g
- Fiber: 2.4 g
- Protein: 57.9 g
- Cholesterol: 176 mg