NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup almond flour

1 large egg

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon zest

1 tbsp lemon juice

1 cup arugula

PREPARATION

• 1

  Slice the chicken breast horizontally into thin cutlets and pound them to an even thickness of about half an inch.

• 2

  In a shallow bowl, whisk the egg until smooth. In a separate shallow bowl, combine the almond flour, sea salt, black pepper, and garlic powder.

• 3

  Dip each chicken cutlet into the egg wash, letting any excess drip off, then dredge thoroughly in the almond flour mixture until well-coated.

• 4

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

• 5

  Place the chicken cutlets in the skillet and cook for 3 to 4 minutes per side, or until the crust is golden brown and the chicken is cooked through.

• 6

  Remove the chicken from the pan and immediately sprinkle with fresh lemon zest while the crust is still hot.

• 7

  In a small bowl, toss the fresh arugula with the lemon juice and serve it as a refreshing bed for the crispy chicken cutlets.