NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 medium sweet potato

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into thin, uniform wedges.

• 3

  Toss the sweet potato wedges with 1 teaspoon of olive oil, 0.25 teaspoon of garlic powder, and a pinch of the salt and pepper directly on the baking sheet.

• 4

  Spread the potatoes in a single layer and roast for 10 minutes.

• 5

  While potatoes roast, whisk the egg in a shallow bowl. In a separate bowl, combine the almond flour, paprika, remaining garlic powder, sea salt, and black pepper.

• 6

  Slice the chicken breast into even strips. Dip each strip into the egg wash, then dredge in the almond flour mixture, pressing firmly to coat all sides.

• 7

  Remove the baking sheet from the oven, flip the sweet potatoes, and place the chicken tenders on the other half of the sheet.

• 8

  Drizzle the chicken with the remaining 1 teaspoon of olive oil and return to the oven.

• 9

  Bake for 15-18 minutes until the chicken is cooked through and the sweet potatoes are tender and browned.