NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

100 g Sweet Potato

Olive Oil Cooking Spray

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly coat with olive oil cooking spray.

• 2

  For the chicken, season the 4 oz chicken breast with salt and pepper. In a shallow bowl, whisk together the egg. In another bowl, place the almond flour.

• 3

  Dip the chicken in the egg, then coat thoroughly with almond flour, pressing gently to adhere the coating.

• 4

  Place the coated chicken breast on the prepared baking sheet and spray lightly with olive oil cooking spray.

• 5

  Bake the chicken in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F and the crust is golden and crispy.

• 6

  While the chicken is baking, peel and grate the sweet potato. Transfer the grated sweet potato to a bowl and lightly season with salt.

• 7

  Heat a nonstick skillet over medium heat and use a small amount of olive oil cooking spray. Spread the grated sweet potato evenly in the skillet, pressing down lightly to form a waffle shape.

• 8

  Cook the sweet potato waffle for about 4-5 minutes on each side until golden and crisp. Adjust heat as necessary to prevent burning.

• 9

  Plate the crispy almond-crusted chicken alongside the golden sweet potato waffle. Serve warm and enjoy your balanced, protein-rich meal.