NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

1 tbsp Almond Flour

1 tbsp Pineapple Juice

1 tsp Olive Oil (spray)

1.5 cups Mixed Vegetables

1 tsp Rice Vinegar

1 tsp Low Sodium Soy Sauce

PREPARATION

• 1

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

• 2

  In a small bowl, mix the pineapple juice, rice vinegar, and low sodium soy sauce to create a light sweet and sour marinade.

• 3

  Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness. Brush with the marinade and set aside for 5 minutes.

• 4

  In another bowl, whisk the egg white. In a separate shallow dish, combine panko breadcrumbs and almond flour.

• 5

  Dip the marinated chicken into the egg white, letting the excess drip off, then dredge it in the breadcrumb mixture to coat evenly.

• 6

  Spray both sides of the coated chicken lightly with olive oil and place it on the baking sheet.

• 7

  Bake the chicken in the preheated oven for 18-20 minutes, or until it reaches an internal temperature of 165°F and the coating is crisp.

• 8

  While the chicken is baking, toss the mixed vegetables with a splash of the remaining marinade and a light spray of olive oil on another baking tray.

• 9

  Roast the vegetables in the oven for about 15 minutes, stirring halfway through, until tender and slightly caramelized.

• 10

  Plate the crispy baked chicken alongside a generous serving of roasted vegetables and enjoy your balanced, flavorful meal.