NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

1 tbsp parmesan cheese

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 tbsp avocado oil

1.5 cup green beans

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to a uniform 1/4-inch thickness.

• 2

  In a shallow bowl, whisk the egg. In a separate shallow dish, combine almond flour, parmesan, oregano, garlic powder, salt, and pepper.

• 3

  Dip each chicken cutlet into the egg wash, then dredge in the almond flour mixture, pressing firmly to ensure a thick coating.

• 4

  Heat avocado oil in a large skillet over medium heat until shimmering.

• 5

  Carefully place the chicken in the skillet and cook for 3-4 minutes per side until the crust is golden brown and the chicken is fully cooked.

• 6

  While the chicken cooks, steam the green beans in a steamer basket over boiling water for 5-6 minutes until tender-crisp.

• 7

  Serve the warm, crispy cutlets immediately alongside the steamed green beans.