John Myers
Ingredients for 4 servings:
- 500 g chicken breast, without skin and bones
- 2 eggs
- 4 tbsp almond flour
- 2 tbsp olive oil for frying
- 1 m.-large eggplant(s)
- 100 g dried tomatoes
- 100 g feta cheese
- 2 tbsp lemon juice
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
high-protein, high-fiber dinner
Preheat the oven to 200°C. Slice the eggplant and place them on a baking sheet lined with parchment paper. Sprinkle with salt. Pat the chicken dry with paper towels. Crack the eggs into a soup bowl and pour the almond flour onto a shallow plate. Coat the chicken first in the eggs and then in the almond flour. Heat the olive oil in a frying pan. Fry the chicken for 3-4 minutes on each side, until cooked through. Pat the eggplant dry with paper towels to remove any excess water. Bake the eggplant for 15 minutes. Finally, combine the eggplant, sun-dried tomatoes, and crumbled feta. Add the lemon juice and season the salad with salt and pepper.
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