NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken tenderloins

0.5 large egg

1.5 tbsp almond flour

1 tbsp parmesan cheese

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1.5 cup broccoli florets

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg until smooth. In a separate shallow dish, combine the almond flour, parmesan cheese, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Dip each chicken tenderloin into the beaten egg, allowing the excess to drip off, then dredge through the almond flour mixture, pressing firmly so the coating adheres to all sides.

• 4

  Arrange the coated chicken on the prepared baking sheet and lightly drizzle with the extra virgin olive oil.

• 5

  Bake for 15 to 18 minutes, flipping the tenderloins halfway through, until the crust is crispy and the chicken is cooked to an internal temperature of 165°F.

• 6

  While the chicken is baking, steam the broccoli florets over boiling water for 5 to 6 minutes until they are bright green and tender-crisp.

• 7

  Serve the crispy chicken tenderloins immediately alongside the steamed broccoli.