NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tablespoon olive oil

1 tablespoon almond flour

0.25 teaspoon dried oregano

0.25 teaspoon garlic powder

0.25 teaspoon sea salt

0.25 teaspoon black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, chop the bell pepper, and break the broccoli into small florets.

• 3

  Place the vegetables on the prepared baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of sea salt and pepper.

• 4

  Toss the vegetables to coat evenly and roast in the oven for 20-25 minutes until the sweet potatoes are tender and golden.

• 5

  While the vegetables roast, prepare the chicken by combining the almond flour, oregano, garlic powder, sea salt, and black pepper in a shallow dish.

• 6

  Press the chicken breast firmly into the almond mixture on both sides until it is thoroughly and evenly coated.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium heat.

• 8

  Add the chicken to the skillet and cook for 5-7 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F.

• 9

  Remove the chicken from the heat and let it rest for 2 minutes before slicing.

• 10

  Plate the herb-crusted chicken alongside the roasted vegetable medley and serve immediately.