Teriyaki Chicken Sliders

These sliders are super easy to prepare ahead of time, making them great for a quick lunch, or a casual dinner. The Paleo bun takes only one minute to cook, and it packs all the health benefits of the flaxseed (don't tell the kids). Plus you just can't beat the taste when it soaks up all the delicious juices from the chicken.

For the chicken: 

Ingredients

• 2 chicken breasts
Glaze
• 1/4 cup + 1/2 tbls honey
• 1/3 cup coconut aminos
• 1 tbls olive oil
• 2 tbls raspberry jam
• 1 tsp almond butter
• 1/2 tsp apple cider vinegar
• 1/2 tsp sesame oil
• 2 garlic cloves, minced
• 1/4 cup sweet onion, diced
• 1/8 tsp crushed red pepper
sesame seeds, topping

Place your chicken breast in the crockpot. Combine all of the teriyaki glaze ingredients and pour over the chicken. Cook on low for 4 hours. Remove chicken, shred, and return to sauce. 

For the bun:

Ingredients

• 1/4 c. almond flour 
• 2 Tbsp. flaxseed meal
• Pinch sea salt
• 1/2 tsp. baking powder
• 1/2 Tbsp. grass-fed butter
• 1 Large egg

Directions

1. Melt butter 
2. Whisk egg and then slowly drizzle in the melted butter.
3. To the egg and butter add almond flour, flaxseed meal and salt. Mix well with a spoon.
4. Sprinkle with baking powder and mix one more time.
5. Spoon into ramekin or large mug and microwave for one minute.
6. Remove from microwave with dish towel and invert on a cooling rack.
7. Once cool, split in half and enjoy!

For those of you who don’t have a microwave or limit microwave use, this can be baked in the oven at 350 for 15-20 minutes.