NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

1 tbsp nutritional yeast

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tsp extra virgin olive oil

1 cup asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin cutlets and pound them to an even thickness if necessary.

• 3

  In a shallow bowl, whisk the egg until smooth. In a separate shallow dish, combine the almond flour, nutritional yeast, garlic powder, oregano, sea salt, and black pepper.

• 4

  Dip each chicken cutlet into the egg wash, allowing the excess to drip off, then press firmly into the almond flour mixture until fully coated.

• 5

  Place the coated chicken cutlets on one side of the prepared baking sheet.

• 6

  Toss the asparagus spears with the olive oil and a pinch of salt and pepper, then arrange them in a single layer on the other side of the baking sheet.

• 7

  Bake for 15-18 minutes, flipping the chicken halfway through, until the coating is golden brown and the chicken is cooked through.

• 8

  Serve the crispy cutlets immediately alongside the roasted asparagus.