I love lemon chicken, but my family not so much.  So when I saw this yummy looking recipe in the Master’s Hammer and Chisel meal guide I reluctantly tried it.  I am so glad I did because it was a big hit, just enough lemon for everyone’s liking.

Almond Crusted Chicken

• 4-6 chicken breasts
• 1/2 cup almond flour *
• 2 cloves garlic, finely chopped
• 1 1/2 tsp lemon zest (grated lemon peel)
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 1/4 cup water
• 1 Tbsp olive or coconut oil

Preheat your oven to 425.  Pound chicken with a mallet or tenderizer, set aside.  Combine almond flour, garlic, lemon peel, salt and pepper in a shallow dish, set aside.  Whisk together egg and water.  Warm oil in an ovenproof skillet.  Dip each chicken breast in the egg mixture, then the flour mixture, then place in warmed skillet.  Cook for 3-4 minutes each side.  Place skillet in the oven and cook for an additional 10-12 minutes or until thermometer reads 165 degrees.

I served mine with roasted broccoli.  It was delicious!

*you can purchase Almond Flour, or sometimes called Almond Meal.  I prefer Bob’s Red Mill brand.  To make Almond Flour just use raw almonds and pulse in a food processor or blender until you get a fine flour.  One cup of almonds yields about 1 cup of flour.

If you are following the 21 Day Fix or Portion Fix meal plan this counts as 1 RED, 1 GREEN for your veggie and 1 ORANGE.

Enjoy!