NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup green beans

1 tsp honey

1 tbsp Dijon mustard

1 tsp extra virgin olive oil

1 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss them directly on the pan with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes in a single layer and roast for 12 minutes to start the browning process.

• 4

  While potatoes roast, whisk together the Dijon mustard, honey, and garlic powder in a small bowl.

• 5

  Pat the chicken breast dry with a paper towel, coat the top with the honey-mustard mixture, and press the almond flour firmly onto the glaze to create a crust.

• 6

  Carefully remove the pan from the oven, move the potatoes to one side, and place the chicken and trimmed green beans on the other side.

• 7

  Drizzle the remaining oil over the green beans and return the pan to the oven for 15-18 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are crisp.