Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 2

2 large chicken breast, boneless and skinless
1/3 cup lemon juice
1½ cups seasoned almond meal
2 tbsp. coconut oil
Lemon pepper, to taste
Parsley for decoration


  1. Slice hicken breast in half.
  2. Pound out each half until a ¼ inch thick.
  3. Put a pan over medium heat, add oil and heat it.
  4. Dip each chicken breast slice into lemon juice and let it sit for 2 minutes.
  5. Turnover and let the other side sit for 2 minutes as well.
  6. Transfer to almond meal and coat both sides.
  7. Add coated chicken to the oil and fry for 4 minutes per side, making sure to sprinkle lemon pepper liberally.
  8. Transfer to a paper-lined sheet and repeat until all chicken is fried.
  9. Garnish with parsley and enjoy.

Calories: 325
Fat: 24g
Carbohydrates: 3g
Protein: 16g
Fiber: 1g
Net Carbohydrates: 1g