NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

1 cup Cauliflower florets (riced)

2 tbsp Fresh Parsley, chopped

1 tsp Garlic Powder

Salt & Pepper to taste

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Begin by preparing the chicken: Pat the chicken breast dry and season lightly with salt, pepper, and a pinch of garlic powder.

• 3

  In a shallow dish, combine the almond flour with a pinch of garlic powder and additional salt and pepper. In another bowl, beat the egg.

• 4

  Dip the chicken breast first into the beaten egg, ensuring it is fully coated, then dredge thoroughly in the almond flour mixture so that it forms a consistent crust.

• 5

  Heat a non-stick skillet over medium heat with a drizzle of olive oil. Sear the chicken breast on both sides until the almond coating is golden (about 2-3 minutes per side).

• 6

  Transfer the seared chicken to a baking sheet and finish cooking in the oven for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  Meanwhile, prepare the herb-roasted cauliflower biscuits: In a bowl, combine the riced cauliflower, chopped fresh parsley, garlic powder, salt, and pepper. Mix well.

• 8

  Place small rounds of the cauliflower mixture onto a greased baking tray, pressing gently to form biscuit shapes. Drizzle lightly with olive oil if desired.

• 9

  Bake the biscuits in the same oven for about 12-15 minutes until they are set and lightly golden on the edges.

• 10

  Plate the almond-crusted chicken alongside a couple of the herb-roasted cauliflower biscuits and serve immediately.