NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium russet potato

1 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

0.5 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the russet potato into thin, even wedges and place them in a mixing bowl.

• 3

  Toss the potato wedges with the avocado oil and half of the sea salt and black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, slice the chicken breast into long, even strips.

• 6

  In a shallow dish, whisk the egg white until slightly frothy.

• 7

  In a separate shallow dish, combine the almond flour, smoked paprika, garlic powder, and the remaining salt and pepper.

• 8

  Dip each chicken strip into the egg white, then dredge through the almond flour mixture, pressing firmly to coat.

• 9

  Remove the baking sheet from the oven, flip the potatoes, and place the chicken strips on the other side of the tray.

• 10

  Return the tray to the oven and bake for another 15 to 18 minutes until the chicken is cooked through and the potatoes are golden.