NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.5 cup Cooked fettuccine

0.13 cup Plain Greek yogurt

0.5 tbsp Parmesan cheese

1 unit Garlic clove

1 tsp Fresh parsley

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  In a shallow bowl, combine the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Press the chicken breast into the almond flour mixture until evenly coated on both sides.

• 4

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

• 5

  While the chicken cooks, mince the garlic clove and add it to a small saucepan with the Greek yogurt and Parmesan cheese over low heat.

• 6

  Whisk the sauce constantly for 2 minutes until warm and smooth, being careful not to let the yogurt boil.

• 7

  Toss the cooked fettuccine with the creamy sauce until every strand is well-coated.

• 8

  Slice the crispy chicken into strips and arrange over the pasta, garnishing with freshly chopped parsley.