I had paleo “breaded” chicken for dinner!

Adapted from Everyday Paleo: I dipped chicken thigh pieces into an egg wash, then coated them with a mixture of almond meal, coconut flour and Lawry’s seasoned salt. They baked for about 25 minutes in a 350-degree oven, plus spent a few minutes under the broiler to brown.

They didn’t taste quite like conventional chicken tenders, but they were satisfying when dipped in spicy brown mustard.

My massive salad included mixed greens, a whole red bell pepper, one grated carrot, ¼ avocado, a small handful of walnuts and olive oil.

Tomorrow is my one-week weigh-in and recap of how I’m doing so far with eating paleo. See you in the morning!!

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