NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Cauliflower Florets

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the chicken breast on a cutting board and, if necessary, pound it slightly for even thickness.

• 3

  In a shallow bowl, whisk the egg white until slightly frothy.

• 4

  In another shallow dish, combine the almond flour, garlic powder, salt, and pepper.

• 5

  Dip the chicken breast first in the egg white, allowing excess to drip off, then coat it evenly in the almond flour mixture.

• 6

  Arrange the coated chicken on the prepared baking sheet.

• 7

  In a separate bowl, toss the cauliflower florets with fresh rosemary, thyme, a pinch of salt, and a drizzle of olive oil if desired.

• 8

  Spread the cauliflower around the chicken on the baking sheet, ensuring even spacing for optimal roasting.

• 9

  Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the cauliflower is tender and slightly golden.

• 10

  Remove from the oven and let rest for a few minutes before serving.