NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 small sweet potato

1 tbsp olive oil

1 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato and red bell pepper into bite-sized pieces, and break the broccoli into small florets.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil and half of the sea salt, then toss to coat evenly.

• 4

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

• 5

  Brush the chicken breast with the remaining olive oil, then press the almond flour mixture onto both sides of the chicken to create a crust.

• 6

  Place the chicken on the baking sheet with the vegetables and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.