Keto Naked Chicken Chalupa
4 people
00h 25
00h 25
Enjoy a low-carb twist on a fast-food favorite with this Keto Naked Chicken Chalupa! Made with a crispy chicken shell and loaded with fresh toppings, it’s a delicious and satisfying keto-friendly meal.
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Ingredients and Method
Ingredients
- 4 ButcherBox.ca Chicken Breasts
- 1 large Egg
- 1/3 cup Almond Flour
- 1 1/2 cups Pork Rind Crumbs
- 2 tsp Garlic Powder
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Oregano
- 1 Roma Tomato diced
- 2 cups Shredded Lettuce
- 1/2 cup Mexican Blend Shredded Cheese
- 1 Avocado
- 1/3 cup Sour Cream
- 1 packet Ranch Seasoning
Method
- Preheat the oven to 400 degrees.
- Place the butterflied chicken breast between two pieces of parchment paper on the counter, and pound them until they are thin.
- Add the egg to a shallow bowl, and whisk well.
- Mix together the pork rind crumbs, almond flour, garlic powder, chili powder, paprika, cumin, oregano and salt and pepper to taste, and place on a large plate or shallow bowl.
- Dip the chicken into the egg, and the coat in the crumb mixture.
- Layer the chicken over the side of a tall springform pan on a baking sheet, or create a similar structure out of aluminium foil to drape it over. You want to create the shape of a chalupa with the cooked chicken.
- Bake for 25 minutes, or until cooked through. Let cool.
- Add the avocado, sour cream and ranch seasoning to a food processor, and blend until smooth.
- When the chicken is warm, but able to be handled, spread some of the ranch avocado cream over the inside of each piece.
- Layer shredded lettuce and tomato inside each piece of chicken.
- Top with shredded cheese and more sour cream if desired before serving.
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