NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

3 tbsp almond flour

1 large egg

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Cut the chicken breast into uniform bite-sized pieces to ensure even cooking.

• 3

  In a shallow bowl, whisk the egg thoroughly until the yolk and white are completely combined.

• 4

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

• 5

  Dip each chicken piece into the egg wash, allowing any excess to drip off, then dredge in the almond flour mixture, pressing firmly to adhere the crust.

• 6

  Arrange the coated nuggets on the prepared baking sheet and lightly mist the tops with avocado oil spray to help them crisp up.

• 7

  Bake for 15 to 18 minutes, flipping the nuggets halfway through the cooking time, until they are golden brown and reach an internal temperature of 165°F.

• 8

  While the chicken is baking, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are tender-crisp and bright green.

• 9

  Serve the crispy chicken nuggets immediately alongside the warm steamed broccoli for a clean and balanced meal.