NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 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 olive oil

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp lemon juice

1 tsp dijon mustard

PREPARATION

• 1

  Slice the chicken breast into thin strips or medallions to ensure even cooking.

• 2

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

• 3

  Press each piece of chicken firmly into the almond flour mixture until evenly coated on both sides.

• 4

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

• 5

  Place the chicken in the skillet and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 6

  While the chicken cooks, slice the cucumber into rounds and halve the cherry tomatoes.

• 7

  In a small jar or bowl, whisk together the lemon juice and Dijon mustard to create a bright, simple dressing.

• 8

  Toss the mixed greens, cucumber, and tomatoes in a large bowl with the lemon-dijon dressing.

• 9

  Top the salad with the warm crispy chicken and serve immediately for the best texture.