NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 tbsp olive oil

1 large egg

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the sweet potato into thin, uniform wedges and toss them in a bowl with the olive oil and half of the sea salt and black pepper.

• 3

  Spread the sweet potato wedges in a single layer on one side of the prepared baking sheet.

• 4

  Cut the chicken breast into even strips or tenders.

• 5

  In a shallow bowl, whisk the egg until smooth. In a second shallow dish, combine the almond flour, garlic powder, paprika, and the remaining salt and pepper.

• 6

  Dip each chicken strip into the egg wash, allowing any excess to drip off, then press into the almond flour mixture until fully coated.

• 7

  Arrange the coated chicken tenders on the other side of the baking sheet.

• 8

  Bake for 20 to 25 minutes, flipping the chicken and tossing the fries halfway through, until the chicken is cooked through and the sweet potatoes are tender and golden.