NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 slice Ezekiel sprouted bread

1 tbsp Almond flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

0.5 tbsp Low-fat mayonnaise

2 leaves Romaine lettuce

2 medium Gherkins

1 tbsp Sliced jalapeños

0.5 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Whisk the egg in a small bowl and combine the almond flour, smoked paprika, and garlic powder in a separate shallow dish.

• 3

  Dip the chicken cutlet into the egg wash, then dredge it in the almond flour mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 4-5 minutes per side until golden brown and cooked through.

• 5

  Toast the slice of Ezekiel sprouted bread until it reaches your desired level of crispness.

• 6

  Spread the low-fat mayonnaise over the toast and layer with the romaine lettuce leaves.

• 7

  Place the fried chicken cutlet on top of the lettuce and garnish with sliced gherkins and jalapeños.