To make the crumbs:

1. Heat a little oil in a skillet over medium heat and add the ground chicken once the oil is hot. Cook, stirring and breaking up the meat with the back of a spoon, until just cooked through, about 5 minutes or so. Don’t overcook as the meat will dry out.
2. Remove the chicken from the pan, add it to a mini food processor and pulse until breadcrumb sized. Don’t puree it! Set aside.
3. Add the diced onion and herbs to the pan you used to cook the chicken, adding a little more oil if needed. Soften the onion and remove the skillet from the heat.
4. Add the onion & herb mixture to the ground chicken in a bowl large enough to combine all ingredients except the green beans.
5. Add the almond flour and lemon zest to the bowl; mix to combine evenly.
6. Return the skillet to the heat with enough oil to cover the pan thinly. Add the crumb mixture and cook until it colors – don’t have the heat too high or it will burn.
7. Optional step: remove the crumbs from the skillet and spread them out on a clean dry baking tray. Broil for a minute or two until they are toasted, watching carefully to make sure they don’t burn.

For the green beans:

1. Bring a pot of water to the boil. Add the beans and cook for 5 – 7 minutes, until cooked through but still crunchy.

If serving straight away:

1. Drain and add to large bowl. Add lemon juice and olive oil to taste, then toss until evenly coated. Top with the crumbs and serve.

If making ahead:

1. Blanch the beans in ice water when just undercooked. Refrigerate until needed and reheat them in a skillet with a little oil for a few minutes. Remove from heat, toss with lemon juice and olive oil to taste, them top with the crumbs to serve.