1 cup almond flour

1 tsp. garlic powder

11⁄2 tsp.finely grated lemon peel

(lemon zest)

1⁄2 tsp. sea salt (or Himalayan salt)

1⁄2 tsp. ground black pepper

1 large egg, lightly beaten

1⁄4 cup water

6 (4-oz.) raw chicken breasts, boneless, skinless

1. Preheat oven to 425° F.
2. Combine almond flour, garlic powder, lemon peel, salt, and pepper in a

   shallow dish; mix well. Set aside.

3. Combine egg and water in a shallow dish; whisk to blend.
4. Dip each chicken breast into the egg mixture; dredge in flour mixture until evenly coated. Set aside.
5. Heat 1 Tbsp. oil in large, ovenproof skillet over medium-high heat.
6. Add chicken breasts; cook for 3 to 4 minutes on each side.
7. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each chicken breast reads 165° F.
8. While chicken is baking, heat remaining 1 Tbsp. oil in medium skillet over medium heat.
9. Add vegetables; cook, stirring frequently, for 2 to 3 minutes, or until tender-crisp.
10. Serve one chicken breast and 1 cup vegetables per serving garnished with parsley, if desired.

Source: Fixate Cooking Show

Portion Containers: 1 Red, 1 Blue, 1 Spoon