NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium zucchini

1 large egg

2 tbsp almond flour

1 tbsp parmesan cheese

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper to prevent sticking.

• 2

  Slice the zucchini and the chicken breast into uniform strips, approximately 1/2-inch thick, to ensure they cook evenly.

• 3

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

• 4

  Dip each piece of chicken and zucchini into the egg wash, then dredge through the almond flour mixture until thoroughly coated.

• 5

  Arrange the coated fries in a single layer on the prepared baking sheet, drizzle with olive oil, and bake for 18 to 20 minutes until the exterior is golden and the chicken is cooked through.

• 6

  While the fries bake, whisk together the Greek yogurt, lemon juice, and chopped fresh dill in a small bowl to create the dip.

• 7

  Remove the fries from the oven and serve immediately while hot and crispy alongside the chilled creamy dip.