NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

1.5 cup broccoli florets

0.5 cup red bell pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a shallow bowl, whisk together the almond flour, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel. Brush the chicken with 1 teaspoon of avocado oil, then press it firmly into the almond flour mixture until evenly coated on both sides.

• 4

  Place the broccoli florets and sliced red bell peppers on the prepared baking sheet. Drizzle with the remaining 1 teaspoon of avocado oil and toss to coat.

• 5

  Move the vegetables to the sides of the pan and place the herb-crusted chicken breast in the center.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly charred edges.

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.