NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast Tenderloins

2 tbsp Almond Flour

1 medium Sweet Potato

1 cup Green Beans

1 tsp Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  In a shallow bowl, combine the almond flour, paprika, garlic powder, salt, and pepper.

• 3

  Pat the chicken tenderloins dry with a paper towel and lightly coat them in the almond flour mixture.

• 4

  Place the coated chicken tenders onto the prepared baking sheet.

• 5

  Peel and cube the sweet potato into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper.

• 6

  Arrange the sweet potato cubes on another baking sheet or alongside the chicken if space permits.

• 7

  Wash and trim the green beans, then toss with a small amount of olive oil, salt, and pepper. Set aside.

• 8

  Place the chicken and sweet potatoes in the oven. Bake the chicken tenders for about 15-18 minutes until golden and cooked through, and roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.

• 9

  In the last 10 minutes of baking, add the green beans (or use a separate baking tray) to roast until they are tender-crisp.

• 10

  Remove all items from the oven once cooked, plate, and serve immediately.