NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium sweet potato

2 tbsp almond flour

0.5 tbsp olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Slice the sweet potato into thin, uniform wedges and toss them in a bowl with half of the olive oil and a pinch of sea salt.

• 3

  Cut the chicken breast into 1-inch bite-sized nuggets.

• 4

  In a shallow dish, whisk together the almond flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 5

  Lightly coat the chicken nuggets with the remaining olive oil, then dredge each piece in the almond flour mixture until fully coated.

• 6

  Arrange the chicken and sweet potato wedges in a single layer on the prepared baking sheet, ensuring they are not crowded.

• 7

  Bake for 20 to 25 minutes, flipping everything halfway through, until the chicken is golden brown and the fries are tender and crisp.