I’m having a low-carb, deconstructed chicken sandwich this afternoon. I was inspired to come up with something new because S is having low-carb biscuits and gravy. While I do love the biscuits and gravy recipe we use, it’s heavy on the dairy side of life, and I need to stay away from that to keep feeling light and healthy.

• My body doesn’t tolerate dairy very well and since cutting it out of my diet over a year ago, I feel so much better on a daily basis. If I do have some dairy? I have some kombucha and get back on my mostly-dairy-free train.

To start, I fried a few chicken thighs in beef tallow using our home deep fryer. S had already made the keto bread so this was ready to go by the time my chicken was finished and ready for seasoning.

Next? We slice the bread in half and add some homemade spicy keto sauce on each side. Continue on to debone each thigh and chop, together, with spinach. Add your preferred seasoning – I used a mixture of cayenne, lime juice, and a pinch of garlic salt – and place the chicken spinach mixture on top of the keto-sauced bread.

At the top of this idea, I thought I would be able to mix the spinach and chicken, and make a sandwich with no issues. The mixture turned out to be a tad too unruly to rest calmly between the keto bread slices, so this is how the deconstructed version of this snack came to mind.

How was it? Absolutely DELISH. I enjoyed it with a crispy tequila water on the side.

Have a great weekend, everyone!