NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

1 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 oz whole wheat spaghetti

0.5 tsp olive oil

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente. Reserve 2 tablespoons of the pasta water before draining.

• 2

  While the pasta cooks, slice the chicken breast horizontally into two thin cutlets and season both sides with sea salt and black pepper.

• 3

  In a shallow bowl, whisk the egg. In a second shallow bowl, mix together the almond flour and grated Parmesan cheese.

• 4

  Dip each chicken cutlet into the whisked egg, then dredge in the almond flour mixture, pressing firmly to ensure an even coating.

• 5

  Heat the olive oil in a non-stick skillet over medium heat. Add the chicken cutlets and sear for 3-4 minutes per side until the crust is golden brown and the chicken is cooked through. Remove and set aside.

• 6

  In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Toss in the cooked spaghetti, lemon juice, lemon zest, and reserved pasta water.

• 7

  Stir in the fresh chopped parsley and serve the chicken cutlets over the warm lemon pasta.