• Marinate the chicken before starting to make the cloud bread wraps.

Keto Cloud Bread

• Preheat the oven to 350 degrees.
• Separate the eggs into two different bowls. Place the yolks in one bowl, and the whites in another.
• To the bowl of egg yolks, add 3 ounces of softened cream cheese, and whisk until smooth and creamy.
• To the bowl with the egg whites, add in ½ teaspoon of baking powder. Beat the egg whites on high until they form stiff peaks.
• Fold the egg yolk mixture into the egg whites gently.
• Add in ½ teaspoon of thyme and salt to taste, stir with a spatula until just combined.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Place large spoonfuls of the cloud dough mixture onto the baking sheet, and spread it out with the back of a spoon to form a thin circle. You should be able to make 8 cloud dough wraps with this amount of dough.
• Bake the wraps for 15 minutes until golden brown on top. Remove from the oven, and use a spatula to place them in a single layer on a plate to cool immediately.

Lemon Chicken

• Place the chicken pieces into a mixing bowl.
• Add in the olive oil, lemon juice, minced garlic, garlic herb seasoning as well as salt and pepper to taste. Massage the marinade into the chicken until all ingredients are combined well. Cover, and refrigerate for at least 30 minutes.
• Heat a skillet over medium high heat.
• Add the chicken to the skillet, and cook for 5-6 minutes, or until the chicken is browned and completely cooked through.
• Place the cooked chicken as well as any keto friendly toppings on the cloud dough wraps, and serve immediately.