NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

2 tsp avocado oil

1 cup cherry tomatoes

0.5 cup cucumber

1 tbsp red onion

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg white until slightly frothy.

• 3

  In a separate shallow dish, combine the almond flour, parmesan cheese, garlic powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg white, letting any excess drip off, then dredge it through the almond flour mixture until evenly coated.

• 5

  Heat the avocado oil in a non-stick skillet over medium heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden brown and cooked through.

• 6

  While the chicken cooks, halve the cherry tomatoes, dice the cucumber, and finely mince the red onion.

• 7

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh parsley.

• 8

  Toss the tomatoes, cucumber, and onion with the dressing.

• 9

  Slice the crispy chicken cutlet and serve immediately alongside the zesty tomato salad.