NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

0.33 cup Almond Flour

0.25 cup Grated Parmesan Cheese

1 large Egg White

1 cup Broccolini

1 tsp Olive Oil

0.5 cup Tomato Sauce

Fresh Basil (a few leaves)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  Pat the chicken breast dry and season with salt and pepper.

• 3

  Prepare a dredging station by whisking the egg white in a shallow bowl. In another dish, combine the almond flour and grated Parmesan along with a pinch of salt, pepper, and chopped fresh basil if desired.

• 4

  Dip the chicken breast first in the egg white, then thoroughly coat in the almond flour and Parmesan mixture.

• 5

  Place the coated chicken on a baking sheet lined with parchment paper. Lightly spray or drizzle a bit of olive oil over the chicken.

• 6

  Roast the chicken in the oven for about 18-20 minutes, or until the internal temperature reaches 165°F and the coating is crispy.

• 7

  Meanwhile, toss the broccolini with a drizzle of olive oil, salt, and pepper. Spread it on another baking sheet.

• 8

  Roast the broccolini in the oven for about 12-15 minutes, until tender and slightly crispy on the edges.

• 9

  Warm the tomato sauce in a small saucepan over low heat and season with a bit of basil, salt, and pepper.

• 10

  Plate the chicken, spoon the warm tomato sauce over or alongside it, and add the roasted broccolini. Garnish with extra fresh basil if desired.