NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp nutritional yeast

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium bell pepper

1 small zucchini

PREPARATION

• 1

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

• 2

  Chop the bell pepper and zucchini into uniform, bite-sized pieces.

• 3

  In a small shallow bowl, whisk together the almond flour, nutritional yeast, dried oregano, garlic powder, sea salt, and black pepper.

• 4

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

• 5

  Press the chicken firmly into the almond flour mixture until both sides are evenly coated with the herb crust.

• 6

  Place the crusted chicken on one side of the prepared baking sheet.

• 7

  On the other side of the sheet, toss the broccoli florets, chopped bell pepper, and zucchini with the remaining olive oil.

• 8

  Spread the vegetables out in a single layer to ensure they roast evenly.

• 9

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

• 10

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.