Almond Crusted Chicken with Lemon Zucchini Noodles

pepper to taste

Directions:

1. In a food processor or blender, process almonds until you have a powder/crumbs. Using a food processor, pulse about 30 seconds until almonds are broken down. Then process on high for another 60 seconds. Using the blender, you can probably process about 2 minutes until almonds are completely broken down.
2. Add almonds to a plate. Break the egg onto a second plate, and scramble.
3. Place a skillet over medium heat.
4. Cut the chicken breast in half by slicing it down the length of it. Using a tenderizer, pound out both sides of each half.
5. Take one chicken breast and coat completely in egg. Then, coat each side of the chicken in almonds. Repeat with the other chicken breast.
6. Add olive oil to the skillet and coat the bottom.
7. Then add both chicken breasts.
8. Cook for 5 minutes on one side, then flip.
9. While chicken is cooking, chop or spiralize zucchini and carrots.
10. Slice the lemon in half. Cut one half into small slices.
11. Once chicken is done, set aside on a plate.
12. Add vegetables to the skillet.
13. Squeeze half of the lemon onto the vegetables, and add the garlic salt and pepper.
14. Stir until only slightly cooked down, about 2 minutes.
15. Move noodles to one side of the skillet, and lightly brown the lemon slices on both sides, about 1 minute each side.
16. Dress plates with zucchini noodles, then almond crusted chicken. Garnish with lemon slices.
17. Remove zucchini noodles from heat onto a plate.