NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp dried thyme

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 carrot slices

0.5 cup red bell pepper strips

1 tsp extra virgin olive oil

1 piece lemon wedge

PREPARATION

• 1

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

• 2

  Place the broccoli florets, carrot slices, and bell pepper strips on the baking sheet. Drizzle with 1 teaspoon of extra virgin olive oil and a pinch of salt and pepper. Toss to coat evenly.

• 3

  Roast the vegetables in the oven for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, prepare the chicken by placing it between two sheets of parchment paper and lightly pounding it to an even thickness of about half an inch.

• 5

  In a shallow bowl, whisk together the almond flour, dried oregano, dried thyme, garlic powder, sea salt, and black pepper.

• 6

  Press the chicken breast into the almond flour mixture, coating both sides thoroughly and pressing the breading down to ensure it adheres.

• 7

  Heat 1 teaspoon of avocado oil in a non-stick skillet over medium heat. Once hot, add the chicken breast.

• 8

  Cook the chicken for 5-6 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F.

• 9

  Plate the crispy chicken alongside the roasted vegetables and serve with a fresh lemon wedge for squeezing over the top.