NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast Cutlet

1 large Egg

1/4 cup Almond Flour

2 tbsp Grated Parmesan Cheese

1 cup Chopped Broccoli

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) to roast the broccoli.

• 2

  On a shallow plate, combine the almond flour, grated Parmesan cheese, mixed dried herbs, garlic powder, salt, and pepper.

• 3

  Beat the egg in a small bowl. Pat the chicken breast cutlet dry with a paper towel.

• 4

  Dip the chicken cutlet first in the beaten egg, ensuring it's fully coated, then press it into the almond flour mixture to form an even crust.

• 5

  Heat a non-stick skillet over medium heat and lightly spray with cooking spray. Quickly sear the chicken cutlet for about 2 minutes on each side until the crust is golden; it will finish cooking in the oven.

• 6

  Meanwhile, toss the chopped broccoli in olive oil, salt, and pepper on a baking sheet.

• 7

  Place the broccoli in the preheated oven and roast for about 12-15 minutes, or until tender and slightly crispy on the edges.

• 8

  After searing, transfer the chicken cutlet to the oven (if needed) to reach an internal temperature of 165°F, about 5-7 minutes depending on thickness.

• 9

  Serve the crispy herb-crusted chicken cutlet alongside the roasted broccoli and enjoy your balanced, flavorful meal.