Baked BBQ Chicken with Zucchini Ribbon Fries & Yogurt Ranch

Baked BBQ Chicken Breast:

Coat the chicken breasts in avocado oil, then season generously with Primal Palate BBQ rub seasoning, paprika, garlic powder, black pepper, and pink salt. Bake at 400F (200C) for 35 minutes, flipping halfway through to ensure even cooking.

Yogurt Ranch Dressing:

In a small bowl, combine 1/2 cup Siggis dairy yogurt, 2 cloves of minced garlic, 1 tablespoon mustard, 1 tablespoon coconut aminos, 1 teaspoon lemon juice, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, dill weed, fresh chopped parsley (eyeballed), and fresh chopped chives (eyeballed). Whisk until well combined.

Zucchini Ribbon Fries:

In a medium bowl, whisk 1 egg with salt, garlic powder, and pepper to taste. Transfer the 3 medium spiralized zucchini ribbons into the egg mixture and toss it well until evenly coated. Line a baking dish with parchment paper and spray it with avocado oil. Place the zucchini ribbons in the prepared baking dish. Drizzle with 1-2 tablespoons of avocado oil and make sure it’s coated evenly. Then sprinkle with 2 tablespoons of almond flour and toss it well. Bake at 400F (200C) for 30 minutes. After 30 minutes, increase the heat to 450F (230C) and bake for another 5-7 minutes or until the zucchini ribbons are crispy. Enjoy!