NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 tbsp Almond flour

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Cubed sweet potato

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large 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

  Brush the chicken breast with 1 teaspoon of the olive oil, then press it into the almond flour mixture until it is evenly coated on all sides.

• 4

  Place the broccoli florets, sliced carrots, and cubed sweet potato on the prepared baking sheet.

• 5

  Drizzle the vegetables with the remaining 2 teaspoons of olive oil and toss them to ensure they are well coated, then spread them into a single layer.

• 6

  Clear a space on the baking sheet and place the crusted chicken breast next to the vegetables.

• 7

  Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.