NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 large egg white

0.5 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked jasmine rice

0.25 block Japanese curry roux

0.25 cup yellow onion

0.25 cup carrot

0.5 tsp avocado oil

PREPARATION

• 1

  Season the chicken breast evenly with the sea salt and black pepper.

• 2

  Whisk the egg white in a small bowl and place the almond flour in a separate shallow dish.

• 3

  Dip the chicken breast into the egg white, then coat it thoroughly with the almond flour, pressing gently to adhere.

• 4

  Place the breaded chicken in an air fryer basket and cook at 375°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the crust is golden.

• 5

  While the chicken cooks, heat the avocado oil in a small saucepan over medium heat.

• 6

  Add the diced yellow onion and sliced carrot to the pan, sautéing for 4-5 minutes until the vegetables begin to soften.

• 7

  Pour 0.75 cup of water into the saucepan and bring to a gentle simmer.

• 8

  Add the Japanese curry roux block and stir continuously until the roux is fully dissolved and the sauce has thickened into a glossy consistency.

• 9

  Slice the crispy chicken katsu into thick strips.

• 10

  Serve the chicken over the warm jasmine rice and generously ladle the hot curry sauce over the top.