Name: Almond flour crusted chicken
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and sliced into an even 1/2-inch-thick cutlet; 2 tbsp almond flour; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 2 tsp Dijon mustard; 2 tsp olive oil; 5 oz broccoli florets; 2 tbsp water; 1 tsp lemon juice

Nutrition

Per serving

429 calories

Protein: 47g; 42% of calories
Carbs: 14g; 13% of calories
Fat: 22g; 45% of calories

Instructions

Prep 15 min · Cook 5 min

In a shallow bowl, whisk the almond flour, garlic powder, smoked paprika, half the salt, and the black pepper. Brush the chicken cutlet on both sides with the mustard, then press it into the flour mixture until evenly coated.
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the chicken and cook for 4 to 5 minutes without moving it until the bottom is crisp and golden. Flip and cook for 4 to 5 minutes more until the crust is golden and the center is opaque. Done when opaque in the center, 165°F.
While the chicken cooks, place the broccoli and water in a microwave-safe bowl. Cover and microwave for 3 to 4 minutes until tender. Drain any excess water, then toss with the remaining salt and the lemon juice.

Nutrition

Ingredients

Instructions

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