NUTRITION

SERVINGS

INGREDIENTS

4.75 oz chicken breast

1 large egg

3 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

1 tsp olive oil

1 tbsp Dijon mustard

1 tsp raw honey

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even strips about one inch thick for consistent cooking.

• 3

  In a shallow bowl, whisk the egg until smooth; in a separate shallow bowl, combine the almond flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Dredge each chicken strip into the egg wash, then coat thoroughly with the almond flour mixture, pressing the coating firmly onto the meat.

• 5

  Arrange the chicken strips on one side of the prepared baking sheet.

• 6

  Place the broccoli florets on the other side of the sheet, drizzle with olive oil, and toss to coat evenly.

• 7

  Bake for 15 to 18 minutes, flipping the chicken strips halfway through, until the crust is crispy and the chicken is cooked through.

• 8

  While the chicken bakes, whisk the Dijon mustard and raw honey together in a small bowl until the sauce is creamy and well combined.

• 9

  Serve the crispy chicken strips immediately alongside the roasted broccoli and the honey mustard dipping sauce.