Baked Chicken Milanese with Arugula and Almond Flour
Healthy Baked Chicken Milanese topped with baby arugula, tomatoes, red onion, shaved parmesan, citrus vinaigrette, and breaded with Almond Flour
Servings: 2 people
Calories: 903kcal
Ingredients
- 2 Chicken Breasts
- 1/4 Cup Parmesan Flakes
- 1 Cup Panko Bread Crumbs
- 2 Cups Arugula
- 1 Cup Almond Flour
- 1 Cup Tomatoes Grape, sliced
- 2 tbsp Lemon Juice Fresh
- 2 tbsp Extra Virgin Olive Oil
- Himalayan Pink Sea Salt
- Black Pepper Fresh Ground
- 1/2 cup Red Onions optional, Sliced
Instructions
- Preheat oven to 450F. Line the Cookie Sheet with aluminum foil to make clean up easier. Spray a baking sheet with extra virgin olive oil cooking spray and set aside.
- Slice the chicken breasts in half lengthwise.
- Combine panko breadcrumbs and 1/2 cup almond in a shallow dish.
- Separate the egg whites from the yellow yokes.
- Beat the egg whites until smooth.
- Dip each piece of chicken in egg wash, then into breadcrumbs. Lay out on baking sheet in a single layer and bake for 20-25 minutes or until chicken is cooked through and breadcrumbs are browning.
- While chicken is cooking, combined arugula, tomatoes, and juice from one lemon. Remove chicken from oven, transfer to a serving dish and top with arugula salad.
- Use remaining lemon slices as a garnish on each plate. Enjoy!
Video
Nutrition
Sodium: 693mg | Calcium: 380mg | Vitamin C: 24.7mg | Vitamin A: 1260IU | Sugar: 8g | Fiber: 9g | Potassium: 1203mg | Cholesterol: 153mg | Calories: 903kcal | Saturated Fat: 7g | Fat: 52g | Protein: 69g | Carbohydrates: 42g | Iron: 5mg