Monday, January 18, 2016

Almond Crusted Chicken

6 (4-oz) raw chicken breasts, boneless, skinless
1/2 cup almond flour
2 cloves garlic, finely chopped
1 1/2 tsp. finely grated lemon peel (lemon zest)
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1 large egg, lightly beaten
1/4 cup water
1 Tbsp. olive oil
3 tsp. olive oil

1️⃣Preheat oven to 425 degrees.
2️⃣Butterfly the chicken breasts.
3️⃣Combine almound flour, garlic, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.
4️⃣Combine egg and water in a shallow dish; whisk to blend.
5️⃣Dip each chicken breast into the egg mixture; dredge in almond flour mixture until evenly coated. Set aside.
6️⃣Heat oil in a large ovenproof skillet over medium-high heat.
7️⃣Add chicken breasts; cook for 3 to 4 minutes. Turn chicken.
8️⃣Place skillet in oven; bake for 10 to 12 minutes
Serve & enjoy!

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