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Lemon Chicken + Greens


  • 2 Boneless Skinless Cage Free Chicken Breasts (Butterflied)
  • 1 Cup Gluten free flour
  • 1 Cup Ground Almonds (for bread crumbs)
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Cage Free Eggs
  • 1/2 Tbsp Garlic Powder
  • 1/4 Cup Parsley
  • 1/4 Cup Parmesan Cheese
  • 2 Tbsp Lemon Zest
  • 1/8 Tsp Salt
  • 1/8 Tsp Pepper
  • 1 Lemon


Thaw and butterfly your chicken breasts. Crack eggs into a small bowl. Lightly beat them with a fork. Pour flour into a separate bowl. Put parsley, garlic powder, lemon zest, parmesan cheese, salt, pepper and ground almonds in another small bowl. Pat chicken breasts with a paper towel, season both sides lightly with salt and pepper. In a large frying pan, heat olive oil on medium heat. When the pan is hot, dredge each chicken breast in flour, then egg, then ground almond mixture. Put coated chicken breasts in pan. Cook breasts for 5-7 minutes, flip them over and then cook for another 5-7 minutes on opposite side. Chicken should be lightly golden. Remove breasts from pan and plate. Garnish breasts with lemon slices and fresh parsley. Serve with kale salad, sautéed spinach or asparagus.

Earlier Event: March 8
Later Event: March 9