Try this tasty alternative to the usually gut-busting chicken-fingers-and-fries combo.
2 large eggs
1 cup almond flour
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 pound organic chicken strips
Preheat oven to 350 °F. Beat large eggs in shallow bowl. Mix almond flour, garlic salt, and pepper in another shallow bowl. Dredge chicken strips on both sides in egg mixture, and then almond flour mixture to coat. Arrange chicken strips on baking sheet and bake 20 minutes or until edges are crispy.
4 medium zucchini, cut into thin strips (the size of French fries)
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
Preheat oven to 350 °F. Place zucchini sticks on parchment paper–lined baking sheet. Toss with olive oil and sea salt. Bake until lightly browned, turning once with a spatula, about 25 minutes.