NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Green beans

0.5 medium Sweet potato

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Cut the sweet potato into thin wedges and trim the ends off the green beans.

• 3

  Place the chicken breast in a shallow bowl with the buttermilk and let it marinate for 15 minutes.

• 4

  In a separate bowl, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Remove the chicken from the buttermilk, letting excess drip off, then dredge it through the flour mixture, pressing firmly to create a thick coating.

• 6

  Arrange the breaded chicken, sweet potato wedges, and green beans on the prepared baking sheet.

• 7

  Drizzle or mist the chicken and vegetables evenly with avocado oil.

• 8

  Bake for 20 to 25 minutes, flipping the vegetables halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F.