NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 cup broccoli florets

1 tsp olive oil

1 tbsp dijon mustard

1 tsp honey

2 tbsp non-fat greek yogurt

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even strips, roughly 1-inch wide, to ensure they cook at the same rate.

• 3

  In a shallow bowl, whisk the egg thoroughly. In a separate shallow dish, combine the almond flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Dip each chicken strip into the whisked egg, allowing excess to drip off, then coat completely in the almond flour mixture, pressing gently so the breading adheres.

• 5

  Place the breaded chicken strips on one side of the prepared baking sheet. On the other side, spread out the broccoli florets and drizzle them with olive oil.

• 6

  Bake for 15 to 18 minutes, flipping the chicken tenders halfway through, until the crust is golden-brown and the chicken is cooked through.

• 7

  While the chicken and broccoli roast, whisk together the Dijon mustard, honey, and Greek yogurt in a small bowl until the sauce is creamy and smooth.

• 8

  Remove from the oven and serve the crispy tenders immediately alongside the roasted broccoli and the honey mustard dipping sauce.