Crispy Chicken and Vegetable Salad

This Crispy Chicken and Vegetable Salad is a delightful low-carb supper featuring tender, seasoned chicken coated in a crispy almond flour crust, served over a bed of fresh, crunchy vegetables. It's a perfect balance of protein and nutrients, making it both satisfying and healthy.

Ingredients

• Chicken breast - 300 grams
• Almond flour - 50 grams
• Parmesan cheese - 30 grams, grated
• Egg - 1 large
• Olive oil - 2 tablespoons
• Mixed salad greens - 100 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 100 grams, sliced
• Red bell pepper - 50 grams, sliced
• Avocado - 1 medium, diced
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a shallow bowl, mix almond flour, grated Parmesan cheese, salt, and black pepper.
3. In another bowl, beat the egg.
4. Dip each chicken breast into the egg, then coat it with the almond flour mixture, pressing gently to adhere.
5. Heat olive oil in a skillet over medium heat. Once hot, add the coated chicken breasts and cook for 3-4 minutes on each side until golden brown.
6. Transfer the chicken to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 75°C (165°F).
7. While the chicken is baking, prepare the salad by combining mixed salad greens, cherry tomatoes, cucumber, red bell pepper, and avocado in a large bowl.
8. Drizzle lemon juice over the salad and toss gently to combine.
9. Once the chicken is done, slice it into strips and place it on top of the salad. Serve immediately.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 22 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in healthy fats from avocado and olive oil, promoting heart health.

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