NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

2 tbsp Almond Flour

1 large Egg White

1/4 cup Pineapple Chunks

1 tbsp Rice Vinegar

1 tsp Honey

1 tbsp Ketchup

2 slices Red Bell Pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Pat the chicken breast dry and cut it into bite-sized pieces or thin strips as preferred.

• 3

  In a shallow dish, combine the almond flour with a pinch of salt and pepper.

• 4

  In a separate bowl, whisk the egg white until frothy.

• 5

  Dip each piece of chicken into the egg white, then coat evenly with the almond flour mixture.

• 6

  Arrange the coated chicken pieces on the prepared baking sheet in a single layer.

• 7

  Bake in the preheated oven for about 18-20 minutes, or until the chicken is fully cooked and lightly crisp.

• 8

  While the chicken bakes, prepare the sweet and sour sauce by mixing the pineapple chunks, rice vinegar, honey, and ketchup in a small saucepan.

• 9

  Heat the sauce over medium-low heat, stirring occasionally, until it slightly thickens and the flavors meld together, about 4-5 minutes. Optionally, add the red bell pepper slices for extra flavor and crunch.

• 10

  Once the chicken is done, drizzle the sauce over the baked pieces or serve on the side for dipping.

• 11

  Garnish with additional pepper slices or pineapple if desired and serve immediately.