A delicious and satisfying keto-friendly sandwich featuring crispy dill-seasoned chicken breast served with fresh lettuce, cucumber, and tomato slices.
Ingredients: 2 boneless, skinless chicken breasts. 1/4 cup almond flour. 1/4 cup grated parmesan cheese. 1 tablespoon chopped fresh dill. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 large lettuce leaves. 4 slices of cucumber. 2 slices of tomato. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 2 keto-friendly sandwich buns or lettuce wraps.
Instructions: Preheat the oven to 400F 200C. In a shallow bowl, mix almond flour, parmesan cheese, chopped dill, garlic powder, salt, and pepper. Coat each chicken breast in the almond flour mixture, pressing to adhere. Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and crispy. In the meantime, prepare the sandwich toppings by washing lettuce leaves, slicing cucumber and tomato. In a small bowl, mix mayonnaise and Dijon mustard. Once the chicken is cooked, assemble the sandwiches by spreading the mayo-mustard mixture on the bottom of each bun or lettuce wrap. Top with lettuce leaves, crispy dill chicken breast, cucumber slices, and tomato slices. Cover with the top bun or another lettuce wrap. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
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