NUTRITION

SERVINGS

INGREDIENTS

5 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 tbsp olive oil

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

1 tsp dijon mustard

PREPARATION

• 1

  Butterfly the chicken breast to ensure even thickness and pat dry with a paper towel to help the coating stick.

• 2

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

• 3

  Press each side of the chicken firmly into the almond flour mixture until it is evenly and thoroughly coated.

• 4

  Heat half of the olive oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until golden brown.

• 5

  While the chicken is cooking, whisk the remaining olive oil, lemon juice, and Dijon mustard in a small jar until emulsified.

• 6

  Slice the cucumber into rounds, halve the cherry tomatoes, and thinly shave the red onion.

• 7

  Toss the mixed greens, cucumber, tomatoes, and red onion in a large bowl with the prepared lemon vinaigrette.

• 8

  Slice the crispy chicken into strips and arrange them over the salad to serve immediately.