NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

1 tbsp grated parmesan cheese

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 large egg

1 tsp extra virgin olive oil

1 cup baby arugula

1 tsp lemon juice

1 cup steamed broccoli florets

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even 1/2-inch thickness.

• 2

  Whisk the egg in a shallow bowl. In a separate shallow bowl, whisk together the almond flour, parmesan, oregano, garlic powder, salt, and pepper.

• 3

  Dip the chicken cutlet into the egg wash, then dredge in the almond flour mixture, pressing firmly to ensure the crust adheres to both sides.

• 4

  Heat the olive oil in a non-stick skillet over medium heat.

• 5

  Carefully place the chicken in the skillet and cook for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken is resting, steam the broccoli florets until tender-crisp and toss the arugula with the lemon juice.

• 7

  Serve the crispy chicken cutlet alongside the steamed broccoli and the bright arugula salad.