YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cutlets with Fresh Tomato Basil Sauce and Zucchini Noodles
Enjoy a healthy twist on a classic favorite, featuring tender chicken cutlets with a crunchy almond flour coating, smothered in a vibrant, fresh tomato basil sauce, served over light zucchini noodles. This dish bursts with flavor and texture, offering a satisfying balance of crispiness, tangy freshness, and aromatic basil.
INGREDIENTS
5 oz Chicken Breast
1/8 cup Almond Flour
1 medium Zucchini
1 cup Chopped Tomatoes
Handful of Fresh Basil
1 Tbsp Olive Oil
1 Clove Garlic (minced)
Salt & Pepper to taste
PREPARATION
Begin by setting up a dredging station. Season the chicken breast cutlets with salt and pepper, then lightly coat them in almond flour.
In a skillet, heat half of the olive oil over medium heat. Add the chicken cutlets and cook for about 4-5 minutes on each side until they are golden and crispy. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the chopped tomatoes to the skillet and let them simmer for 3-4 minutes to create a light sauce. Stir in a handful of fresh basil towards the end.
Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Add the zucchini noodles to the skillet and gently toss with the tomato basil sauce for about 1-2 minutes until just warmed.
Plate the zucchini noodles and top with the crispy chicken cutlets. Garnish with additional fresh basil if desired and serve immediately.