Go rogue. When life gives you more lemons than you know what to do with, postpone Taco Tuesday and make this instead.


  • 6 chicken cutlets

  • 1/4-1/2 cup almond flour

  • olive oil

  • 1 tbs arrowroot powder

  • 1 1/2 cups almond milk

  • 3 large cloves garlic, minced

  • 1 lemon sliced

  • fresh oregano

  • pink salt / cracked black pepper


DREDGE chicken in almond flour, pink salt + pepper

BROWN both sides in a skillet coated in olive oil over medium-high heat

TRANSFER browned chicken to a plate and turn heat down to medium

WHISK arrowroot + almond milk in a separate bowl, creating a slurry

HEAT garlic in the same skillet until fragrant (30-60 seconds)

ADD slurry to skillet and using a wooden spoon or spatula, scrape up brown bits from the bottom of the pan

RETURN chicken to skillet and add lemon slices + fresh oregano

SIMMER uncovered for 5-10 minutes


Xo, Kristen