Photo: Paul Cutter
- 2 skinless chicken breast fillets
- 1 tablespoon arrowroot
- 1 egg, beaten
- 1 cup ground almonds
- 2 lemons
- 4 tablespoons parsley, chopped
Mix almonds, lemon zest and parsley. Slice the chicken in half widthways and flatten each fillet out thinly.
Coat each breast in arrowroot then dip in egg, followed by the almond mix.
Cook over a low to medium heat in a pan using one tablespoon olive oil until lightly golden.
Serve with vegetables and salad with a squeeze of lemon.
Protein, 39 grams; carbs, 1.4 grams; total fat, 24 grams (saturated 4.1 grams), kilojoules, 1610. Gluten free, low GI, dairy free, high protein.
- Main Ingredients - Chicken