NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Parmesan cheese

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Extra virgin olive oil

0.5 cup White rice

1 tsp Lemon zest

1 tbsp Fresh lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Butterfly the chicken breast and pound it to an even 1/4-inch thickness for uniform cooking.

• 2

  Whisk the egg in a shallow bowl; in a separate shallow dish, combine the almond flour, parmesan cheese, sea salt, black pepper, and garlic powder.

• 3

  Dredge the chicken cutlet into the egg wash, allowing excess to drip off, then press firmly into the parmesan mixture until fully coated.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and sear the chicken for 4-5 minutes per side until the crust is golden and crispy.

• 5

  While the chicken rests, fluff the warm cooked white rice in a bowl and stir in the lemon zest, lemon juice, and chopped parsley.

• 6

  Slice the chicken cutlet and serve immediately over the bright, citrusy rice.