NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp almond flour

0.5 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the almond flour, ground turmeric, garlic powder, sea salt, and black pepper to create the breading.

• 3

  Pat the chicken breast dry with a paper towel and brush with 0.5 tablespoon of olive oil, then dredge it in the almond flour mixture until thoroughly coated.

• 4

  Place the cubed sweet potatoes, broccoli florets, and sliced bell peppers in a bowl and toss with the remaining 0.5 tablespoon of olive oil.

• 5

  Arrange the coated chicken breast on one side of the prepared baking sheet and spread the vegetables in a single layer on the other side.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Remove from the oven and garnish with finely chopped fresh parsley before serving.