Lainie's 3-2-1s: GF Chicken Cutlets & Lemon Parmesan Salad, Cauliflower Nacho Cups, Loaded Veggie Egg Bites Week of April 20th-26th
A week of delicious, easy-to-prepare meals that taste even better the next day!
THIS WEEK’S 3-2-1s
Preview the recipes below:
3 Meal-Prep Friendly Recipes
* Gluten-Free Chicken Cutlets & Lemon Parmesan Salad
* Cauliflower Nacho Cups
* Loaded Veggie Egg Bites
2 Tips
*Electrolytes - Why They Are Important
* My Favorite Electrolytes
1 Drink or Dessert
* Sweet Potato Chocolate Cake (3 INGREDIENTS!)
Three Meal-Prep Friendly Recipes
Gluten-Free Chicken Cutlets & Lemon Parmesan Salad
A simple dinner I crave again and again! It's bright, lemony, and has amazing textures. A clean and simple dinner I always look forward to!
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 3-4
Notes: Gluten Free, High Protein. Enjoy cutlets in the fridge for up to 3 days.
Ingredients
4 chicken breasts (boneless, skinless)
2 eggs
1/3 cup grated Parmesan cheese
1 cup avocado oil
1 + 1/2 tbsp fresh Italian parsley (finely chopped)
garlic powder
onion powder
salt & pepper
Lemon Parmesan Salad
6 cups chopped romaine lettuce
1 lemon juiced
1/2 cup grated Parmesan cheese
1-2 tbsp extra virgin olive oil
Instructions
Pat the chicken breasts dry with a paper towel, then slice each one in half horizontally.
Place the chicken between 2 sheets of parchment paper and use a meat tenderizer to pound them to about 1/4”-1/2” thickness.
Lightly season both sides of the chicken with garlic powder, onion powder, salt, and pepper.
In medium shallow bowl, whisk the eggs with a pinch of salt. Set aside.
In a separate bowl, combine the breadcrumbs of your choice, Parmesan, and parsley. Mix well.
Dip each piece of chicken into the egg mixture, coating both sides. Let any excess drip off before pressing firmly into the breadcrumb mixture, coating both sides evenly. Repeat with all pieces.
Heat avocado oil in a large, shallow frying pan over medium-high heat. Once hot, add the breaded chicken and fry for about 3 minutes per side, or until golden brown and crispy.
Transfer the fried chicken to a wire rack, sprinkle with a pinch of salt, and let it rest for a couple of minutes.
While the chicken cools, make the salad. In a large bowl, combine romaine lettuce, Parmesan, lemon juice, and a pinch of salt. Drizzle with extra virgin olive oil and toss gently to combine.
Plate the crispy chicken alongside the fresh salad and enjoy!
Cauliflower Nacho Cups
Perfect for meal prep! These bite-sized, low-carb nacho cups are a delicious and satisfying snack or meal, offering all the same flavors as fully loaded nachos with a craveable taste.
