Fill a saucepan with water and a pinch of salt, and bring it to a boil. Add the chicken breast and cook until done.

While the chicken cooks, wash the zucchini, cut it in half, and microwave one half for 2-3 minutes until tender.

Once the chicken is cooked, shred it and place it in a blender or food processor with the zucchini, avocado, sesame seeds, pepper, and salt to taste. Blend until you reach your preferred texture—smooth or with some chunks, as you like.

Let the mixture rest in the refrigerator for about 15 minutes to thicken a bit (you can leave it longer if you want, but this is the quick version).

Take the mixture out and shape it into croquettes.

Prepare two plates: one with the beaten egg and another with the almond flour. Dip each croquette first in the egg, then coat with almond flour, and set aside.

Pour the olive oil into a deep skillet and heat it up. Once the oil is very hot, fry the croquettes in batches.

Remove the croquettes when they are golden brown and place them on a plate lined with paper towels to absorb excess oil.

Once all the croquettes are fried, they're ready to enjoy!