NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg

1 small Sweet Potato

1 tsp Olive Oil

2 leaves Romaine Lettuce

2 slices Tomato

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper for the sweet potato wedges.

• 2

  Cut the sweet potato into wedges ensuring even thickness. Toss the wedges lightly with olive oil, salt, and your favorite seasonings, then spread them out in a single layer on the baking sheet.

• 3

  Bake the sweet potato wedges for about 20-25 minutes, turning once halfway through, until they are tender and slightly crispy on the edges.

• 4

  While the wedges are baking, prepare the chicken. Pound the chicken breast slightly to even out the thickness.

• 5

  In a shallow dish, combine the almond flour with a pinch of salt, pepper, and any additional dried herbs you enjoy.

• 6

  In another bowl, lightly beat the egg. Dip the chicken breast first into the egg, allowing any excess to drip off, then coat thoroughly in the almond flour mixture, pressing lightly to adhere.

• 7

  Heat a non-stick skillet over medium heat. Add a light spray of cooking oil if necessary, then cook the chicken for about 4-5 minutes on each side, or until the crust is golden and the chicken is cooked through.

• 8

  Assemble the burger by placing the crispy chicken on a bed of romaine lettuce and topping with tomato slices. Serve alongside the baked sweet potato wedges.