Breaded Almond Chicken Bowl Recipe

Directions

1. 1

   Prep and bread the chicken

   Place each chicken breast between two pieces of plastic wrap and gently pound to an even thickness. Pat dry. In a shallow bowl, whisk the egg with 1 tablespoon soy sauce. In a second bowl, combine almond flour, breadcrumbs, garlic powder, and paprika.

2. 2

   Dredge the chicken

   Dip each chicken piece into the egg mixture, letting excess drip off. Coat in the almond flour mixture, pressing to adhere fully.

3. 3

   Cook the chicken

   Heat olive oil in a large skillet over medium heat. Fry breaded chicken until golden brown and cooked through, about 3-4 minutes per side, until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then slice into strips.

4. 4

   Prepare the vegetables and rice

   Reheat the brown rice. Steam broccoli florets until tender-crisp, about 3-4 minutes. Sauté bell pepper strips and shredded carrots in a skillet with a little oil for 3-4 minutes until just softened.

5. 5

   Assemble bowls

   Divide rice among bowls. Top with sliced chicken and vegetables. Drizzle with additional soy sauce to taste and garnish with sesame seeds.