CHICKEN IN MINT YOGHURT with MCT

Instructions

1. You will also need a good pinch of dried mint , 1/2 teaspoon
2. GIA Garlic paste, 25mls water & some seasoning
3. First prepare the flatbread by mixing together the psyllium husk, ground almonds, 1/4 teasp of GIA garlic & pinch of salt with the water let it stand for at least 10 minutes.
4. Roll it into a small round between some cling film. Heat a small frying pan and cook for 1-2 minutes on each side. Set aside.
5. The chicken thigh needs to be skinless and boned before weighing
6. Place the chicken clingfilm then flatten out with a rolling pin
7. Whisk together the yoghurt with 14g of the MCT oil, remaining GIA garlic and the mint coat the chicken
8. Place in the small frying pan and cook gently for a few minutes each side.
9. Can be served hot or cold
10. Make a dressing by whisking the Mayo and remaining MCT oil.
11. Serve the chicken with the flatbread, lettuce, tomato and dressing.
12. To make sure all the MCT oil is eaten drizzle any residue from the frying pan over the flatbread.
13. When mixing the oil to Mayo or yoghurt you will find it combines much better if you use a small whisk.
14. This recipe leaves enough carbs to allow for a fruit dessert to be added to complete a meal if needed.