NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tsp extra virgin olive oil

1 cup zucchini

0.5 medium sweet potato

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Cut the sweet potato into 1/2-inch cubes and slice the zucchini into rounds.

• 3

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

• 4

  Pat the chicken breast dry with a paper towel and brush it lightly with half of the olive oil.

• 5

  Press the chicken into the almond flour mixture until evenly coated on both sides.

• 6

  Toss the sweet potato and zucchini with the remaining olive oil and a pinch of salt.

• 7

  Place the chicken and sweet potatoes in the air fryer basket in a single layer, ensuring they do not overlap.

• 8

  Cook for 10 minutes, then add the zucchini to the basket and flip the chicken.

• 9

  Continue air frying for another 6-8 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.

• 10

  Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables.