Paleo, keto, gluten-free & low carb.

This is one of my family favorites!!! We slice up fresh cucumbers, celery and carrot sticks to dip and make a whole food meal out of it 🙂

Ingredients

• 1 1/4 lb. chicken tenders or boneless skinless breasts
• 1 tbsp olive oil
• 1/2 medium onion, chopped.
• 1 Tbsp ghee or coconut oil
• 2/3 cup organic or paleo mayo
• 2/3 cup coconut cream (this is the thick part of a chilled can of full fat coconut milk)
• 1 tbsp spicy mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill
• 1/2 tsp paprika
• 1/3 cup hot sauce
• 1 1/2 Tbsp apple cider vinegar

Instructions

1. Preheat oven to 400 degrees and place chicken in a casserole dish drizzled with olive oil. Sprinkle with garlic powder, onion powder, salt and pepper. Bake for 15-20 mins until cooked through, remove from oven and set aside to cool. Lower oven temp to 350 F.
2. Meanwhile, heat a small skillet over med heat and add the ghee or coconut oil. Sauté the onions until soft, stirring until just softened. Remove from heat and set aside.
3. In a large mixing bowl, whisk together the mayo, coconut cream, mustard, garlic powder, onion powder, dill, paprika, hot sauce and apple cider vinegar until smooth. Shred your chicken breasts, then add them to the mixture along with the cooked onions.
4. Stir to combine, then transfer to a casserole dish and bake in the preheated oven (350) for 20-25 minutes until the outer edges bubble and dip is heated through. Enjoy!

Nutrition Facts:

Calories: 318kcal

Carbohydrates: 3g

Protein: 16g

Fat: 26g

Sodium: 467mg

Potassium: 362mg

Vitamin A: 120IU

Vitamin C: 10.7mg

Calcium: 14mg

Iron: 1mg