Jenn Eats Goood

Mix the almond flour, tapioca flour and spices in a shallow bowl. In a separate bowl, add the beaten egg.

Heat the avocado oil over medium-high heat in a large skillet.

One by one, dip the chicken in the egg, then the dry mixture to completely coat each piece of chicken.

When the oil begins to simmer, carefully place the coated chicken in the pan. Cook on one side without moving the chicken for about 3-5 minutes depending on the thickness of your chicken, then flip and cook for another ~5 minutes before removing from the pan.

Use a meat thermometer to check for doneness; chicken should have an internal temp of 165 degrees when it is fully cooked. If needed, continue cooking until it reaches that point. There should be a browned crust on both sides.

Use a paper towel to clean some of the oil out of the skillet, and then add the cherry tomatoes. Cook until soft and bursting, about 10-15 minutes, over medium high heat. Stir occasionally and sprinkle with a pinch of salt. Remove and set aside.

Make the pesto by combining all of the pesto ingredients in a food processor or blender until smooth. For best results, you can slowly pour in the olive oil as the other ingredients blend.

Serve the chicken with the tomatoes and pesto on top, topping off with fresh basil leaves. Store in an airtight container in the refrigerator for up to four days, separating the ingredients for storage.