NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp almond flour

1 tbsp nutritional yeast

0.5 tsp dried oregano

0.5 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 red bell pepper

0.5 cup zucchini

PREPARATION

• 1

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

• 2

  In a small bowl, combine the almond flour, nutritional yeast, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces and place them on one side of the baking sheet.

• 4

  Drizzle half of the olive oil over the vegetables and toss to coat evenly.

• 5

  Brush the remaining olive oil over the chicken breast, then press the almond flour mixture onto both sides to create an even crust.

• 6

  Place the chicken on the other side of the baking sheet and bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

• 7

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.