| 5 | 40 | 350 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 6 |
| 454 gm | Chicken breast, boneless, skinless (pounded thin) |
| 1/2 cup | Grape seed oil |
| 1 cup | Almond flour/meal, Bob's Red Mill |
| 1 tbsp | Salt |
| 1 tsp | Black pepper |
1. Preheat oven to 350° F.
2. Place chicken in between two pieces of parchment paper and pound into 3/4-inch pieces (or as desired) with a meat mallet.
3. Pour oil and flour onto two separate plates to create an even layer on each plate. Dredge chicken in oil and then in flour.
4. Place in a glass baking dish and bake for about 30–40 minutes depending on the thickness of the chicken.
Chicken
is a great source of lean protein which aids in muscle growth and repair!
| Meat | 0.8 |
| Meat Alternative | 0.6 |
