NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Almond flour

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

2 cups Zucchini

1 tbsp Fresh lemon juice

1 tsp Lemon zest

PREPARATION

• 1

  Slice the chicken breast into thin, even cutlets to ensure quick and even cooking.

• 2

  In a shallow bowl, combine the almond flour, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Press each chicken cutlet into the almond flour mixture until lightly and evenly coated on both sides.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet and sear for 4-5 minutes per side until the crust is golden and the chicken is cooked through.

• 6

  Remove the chicken from the pan and set aside; add the sliced zucchini to the same skillet.

• 7

  Sauté the zucchini for 3-4 minutes until tender-crisp and slightly browned.

• 8

  Stir in the fresh lemon juice and lemon zest, then return the chicken to the pan to warm through before serving.