NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 large Egg White

1/4 cup Almond Flour

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil (for chicken)

1/2 cup Zucchini, sliced

1/2 cup Bell Pepper, sliced

1/2 cup Cherry Tomatoes

1 tsp Olive Oil (for vegetables)

1/2 tsp Italian Seasoning

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper for the chicken and another for the vegetables, or use separate sections on one sheet.

• 2

  In a shallow dish, whisk together the egg white. In a separate bowl, combine almond flour, grated Parmesan, Italian seasoning, salt and pepper.

• 3

  Pat the chicken breast dry and dip it into the egg white, then dredge evenly in the almond flour mixture ensuring a light coating.

• 4

  Place the coated chicken breast on the prepared baking sheet. Drizzle 1 teaspoon of olive oil over it.

• 5

  In a separate bowl, toss sliced zucchini, bell pepper, and cherry tomatoes with 1 teaspoon of olive oil, salt, and pepper.

• 6

  Arrange the vegetables on the baking sheet around the chicken.

• 7

  Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the coating is crispy. Vegetables should be tender and slightly charred on the edges.

• 8

  Remove from the oven and let the chicken rest for a couple minutes before slicing. Serve the crispy chicken alongside the roasted vegetables.