NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes.

• 3

  In a separate small bowl, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the almond flour mixture until fully coated.

• 5

  Place the coated chicken and the broccoli florets on the prepared baking sheet. Lightly mist the chicken and broccoli with the avocado oil.

• 6

  Bake for 20-25 minutes, flipping the chicken halfway through, until the coating is golden and the chicken reaches an internal temperature of 165°F.

• 7

  While the chicken bakes, steam or boil the sweet potato until tender, then mash it until smooth.

• 8

  Serve the crispy chicken alongside the roasted broccoli and the creamy mashed sweet potato.