SERVINGS: 6
Total Time: 41 Min. * Prep Time: 25 Min. * Cooking Time: 16 Min.
CONTAINER EQUIVALENTS: 1 Green, 1 Red, 1 Blue, 1 Teaspoon
INGREDIENTS
6 (4 oz) raw chicken breasts, boneless, skinless
1 cup Almond Flour
4 cloves garlic, finely chopped (I use my garlic press) - or 1 tsp garlic powder
1 1/2 - 3 tsp finely grated lemon peal (lemon zest)
1/2 tsp sea salt
1/2 tsp ground black pepper
1 large egg, lightly beaten
¼ cup water
1 tbsp. olive oil (or extra-virgin organic coconut oil)
3 tsp. olive oil
6 cups mixed vegetables (I roast zucchini and carrots)
Fresh parsley (for garnish; optional)
DIRECTIONS
1. Preheat oven to 425 F
2. Place chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Repeat with remaining chicken.
3. Place each chicken breast half between 2 pieces of plastic wrap/waxed paper and pound with a mallet or tenderizer until ¼ inch thick. Set aside.
4. Combine almond flour, garlic, lemon peel, salt & pepper in a shallow dish; mix well. Set aside.
5. Combine egg and water in a shallow dish; whisk to blend.
6. Dip each chicken breast into the egg mixture; dredge in almond flour mixture until evenly coated. Set aside.
7. If you are roasting vegetables, toss them with olive oil, salt, pepper & thyme (or spices of your choice) – I usually put them in a Ziploc to toss/coat. Place in 1 layer on a baking sheet and bake for 10 minutes – turn over, bake another 10 minutes.
8. Heat oil in large, ovenproof skillet over medium-high heat.
9. Add chicken breasts; cook for 3-4 minutes. Turn chicken.
10. Place skillet in oven; bake for 10-12 minutes, or until a thermometer inserted into the thickest part of each breast reads 165 F.
11. If you didn’t roast your vegetables, you can saute them in a pan over medium high heat 2-3 minutes while chicken is cooking.
12. Serve chicken with vegetables garnished with parsley (if desired).
13. Freeze leftovers or refrigerate 3-4 days.