NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1 medium Sweet Potato

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Paprika

1/2 tsp Black Pepper

Pinch of Salt

PREPARATION

• 1

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

• 2

  In a shallow dish, combine the buttermilk with garlic powder, paprika, black pepper, and a pinch of salt.

• 3

  Place the chicken breast in the buttermilk mixture ensuring it is fully submerged. Allow it to marinate for at least 30 minutes.

• 4

  In another dish, mix the almond flour with a little extra paprika, garlic powder, salt, and pepper for additional flavor.

• 5

  Remove the chicken from the marinade and gently dredge it in the almond flour mixture, coating all sides evenly.

• 6

  Arrange the coated chicken on one side of the baking sheet.

• 7

  Cut the sweet potato into wedges and toss them in olive oil with a sprinkle of salt and pepper.

• 8

  Place the sweet potato wedges on the baking sheet alongside the chicken.

• 9

  Bake in the oven for 25 to 30 minutes, flipping the wedges halfway through, until the chicken is cooked through and the sweet potato wedges are tender and slightly crispy.

• 10

  Serve warm and enjoy your balanced, crispy yet light meal.