Pan-Fried Chicken
Make-Ahead Citrus Coleslaw
Ingredients
- 2 (4-oz) boneless, skinless chicken breasts
- 1 egg
- 1 Tbsp water
- 3 Tbsp almond flour
- ½ tsp ground cumin
- ½ tsp garlic salt
- 1 Tbsp canola oil
- ½ avocado, sliced
- ¼ cup shredded Monterey Jack cheese
- 1 green onion, chopped
Instructions
- Preheat oven to 350°F. Pound chicken to ¾- to 1-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Beat egg and water in a small bowl. Mix almond flour, cumin, and garlic salt in another bowl.
- Dip chicken in beaten egg; dredge in almond flour mixture, pressing gently to coat.
- Heat oil in a skillet over medium heat; cook chicken 3 minutes per side.
- Remove chicken to a shallow pan; place avocado slices on chicken, and sprinkle with cheese.
- Bake 15 minutes or until chicken is done. Sprinkle with onion.
Side Dish Ingredients
- 3 Tbsp olive-oil mayonnaise
- ½ Tbsp orange juice
- ½ Tbsp lemon juice
- 1 Tbsp white vinegar
- ¼ tsp garlic salt
- ½ (10-oz) pkg shredded coleslaw
- ¼ cup chopped red onion
- 3 Tbsp chopped fresh cilantro
Side Dish Instructions
- Whisk together mayonnaise, orange juice, lemon juice, vinegar, and garlic salt in a bowl. Add coleslaw, onion, and cilantro; stir.
- Chill at least 3 hours.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
394
|
110
|
504
|
| Fat (g) | 26 | 9 | 35 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 6 | 6 | 12 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 381 | 307 | 688 |
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