NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

10 g Almond Flour

1/2 medium Sweet Potato

1 cup shredded Red Cabbage

1/4 cup shredded Carrot

1 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking tray with parchment paper.

• 2

  Cut the Chicken Breast into strips for tenders. Season lightly with salt and pepper.

• 3

  In a shallow bowl, whisk together the Egg White. In another plate, mix the Almond Flour with a pinch of salt and pepper.

• 4

  Dip each chicken strip first in the egg white, then coat evenly with almond flour.

• 5

  Place the breaded chicken tenders on one side of the baking tray and drizzle lightly with a few drops of olive oil.

• 6

  Cut the Sweet Potato into fry shapes, toss with a small drizzle of olive oil, salt, and pepper, and lay them out on the tray.

• 7

  Bake in the preheated oven for about 18-20 minutes, turning the fries halfway, until the chicken is cooked through and fries are crispy.

• 8

  While baking, prepare the Rainbow Slaw by combining shredded Red Cabbage and Carrot in a bowl. Drizzle with Apple Cider Vinegar, a dash of olive oil, salt, and pepper; toss well.

• 9

  Once the chicken tenders and fries are done, plate them with a generous serving of the crunchy rainbow slaw. Enjoy warm!