NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg White

2 tbsp Pineapple Juice

1 tbsp Low-Sugar Ketchup

1 tsp Rice Vinegar

1 tsp Cornstarch

1 cup Mixed Roasting Vegetables

1 tsp Olive Oil

PREPARATION

• 1

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

• 2

  In a shallow bowl, mix the almond flour with a pinch of salt and pepper if desired. In a separate bowl, lightly whisk the egg white.

• 3

  Dip the chicken breast into the egg white, then coat evenly with the almond flour mixture.

• 4

  Place the coated chicken on the baking sheet and drizzle lightly with olive oil.

• 5

  Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp.

• 6

  While the chicken bakes, prepare the sweet and sour sauce by combining pineapple juice, low-sugar ketchup, rice vinegar, and cornstarch in a small saucepan. Heat over low-medium heat until the sauce thickens slightly, stirring constantly.

• 7

  Toss the mixed vegetables with a little olive oil, salt, and pepper, and arrange them on a separate baking tray. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

• 8

  Once the chicken and vegetables are done, drizzle the sweet and sour sauce over the chicken or serve it on the side as a dipping sauce.

• 9

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