NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Egg whites

1 tbsp Almond flour

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

2 oz Focaccia bread

1 oz Burrata cheese

0.5 tbsp Basil pesto

1 tsp Balsamic glaze

0.5 cup Baby arugula

PREPARATION

• 1

  Slice the chicken breast horizontally into a thin cutlet and season both sides with sea salt and black pepper.

• 2

  Place the egg whites in a shallow dish and the almond flour in another separate dish.

• 3

  Dip the chicken cutlet into the egg whites, then press it into the almond flour until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 3-4 minutes per side until golden brown.

• 5

  Slice the focaccia bread in half horizontally and toast it lightly until the edges are crisp.

• 6

  Spread the basil pesto over the bottom half of the toasted focaccia.

• 7

  Layer the cooked chicken cutlet, burrata cheese, baby arugula, and a drizzle of balsamic glaze before closing the sandwich.