300g Chicken Breast (Skinless)
½ Cup of Almond Meal
1 Teaspoon Lemon Zest
2 Teaspoons Fresh Thyme Leaves, finely chopped
50g Gourmet Lettuce
1 small free ranged egg
1 small carrot
1 small cucumber
1 small bell pepper capsicum
Cooking oil, spray
Nutrition (per serve)
On a medium heat, pre-heat a non stick frying pan and coat with olive oil.
Cut chicken into 2 pieces of breast fillet.
Whisk egg into a small bowl.
In a separate bowl, add lemon zest, thyme and mix with almond meal and spread out onto a plate.
Place chicken breast in egg mix and then onto almond meal to crumb.
Add to fry pan and cook through until the outside turns golden brown.
Cut cherry tomatoes, carrot, cucumber and capsicum into pieces and toss with lettuce.