NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

1 tbsp Ghee

1 tsp Fresh parsley

1 tsp Fresh chives

1 cup Asparagus

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg until smooth; in a second shallow bowl, combine the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Dip each chicken cutlet into the egg wash, allowing excess to drip off, then press firmly into the almond flour mixture until thoroughly coated on both sides.

• 4

  Heat half of the ghee in a large skillet over medium heat and sear the chicken for 4-5 minutes per side until the crust is golden and the center is cooked through.

• 5

  Remove the chicken to a plate and add the asparagus to the same skillet, sautéing for 5 minutes until vibrant and tender.

• 6

  In a small bowl, mash the remaining ghee with the chopped parsley and chives, then dollop the herb butter over the warm chicken cutlets before serving.