NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast (skinless)

1/4 cup Low-Fat Buttermilk

2 tbsp Almond Flour

1 cup Fresh Green Beans

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  In a shallow dish, combine the buttermilk with garlic powder, onion powder, smoked paprika, salt, and pepper.

• 3

  Add the chicken breast to the buttermilk mixture, ensuring it is fully coated. Allow it to marinate for at least 15 minutes.

• 4

  In a separate plate, spread the almond flour. Remove the chicken from the buttermilk and dredge it in the almond flour until evenly coated.

• 5

  Place the coated chicken on the prepared baking sheet and spray lightly with olive oil or drizzle the olive oil over the chicken.

• 6

  On another baking tray, toss the green beans with a touch of olive oil, salt, and pepper.

• 7

  Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F, turning once halfway through for even crispiness.

• 8

  Simultaneously, roast the green beans in the oven for about 15 minutes, stirring halfway through to ensure even cooking.

• 9

  Once both the chicken and green beans are cooked to your desired crispiness, serve them together and enjoy your wholesome meal.