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.
