NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 tbsp almond flour

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tsp avocado oil

0.5 whole lemon

1 cup asparagus

1 tbsp parmesan cheese

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and pound them to an even thickness for uniform cooking.

• 2

  Whisk the egg in a shallow bowl. In a separate shallow bowl, combine the almond flour, oregano, garlic powder, sea salt, and black pepper.

• 3

  Dip each chicken cutlet into the whisked egg, then dredge through the almond flour mixture until evenly coated on both sides.

• 4

  Heat the avocado oil in a large skillet over medium-high heat. Place the chicken in the pan and sear for 3-4 minutes per side until the crust is golden and the chicken is cooked through.

• 5

  While the chicken is searing, steam the asparagus in a small amount of water until tender-crisp, then drain.

• 6

  Plate the crispy chicken cutlets with the asparagus, finish with a fresh squeeze of lemon juice, and sprinkle the parmesan over the vegetables.