NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Yellow potato

2 tbsp Plain Greek yogurt

0.5 tsp Olive oil

1 cup Broccoli florets

PREPARATION

• 1

  Peel and chop the yellow potato into 1-inch chunks, then boil in a pot of salted water until fork-tender, approximately 12-15 minutes.

• 2

  While potatoes boil, combine the almond flour, dried oregano, garlic powder, sea salt, and black pepper in a shallow dish.

• 3

  Dredge the chicken breast in the almond flour mixture, pressing firmly to ensure the herb crust adheres to both sides.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 5

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.

• 6

  Drain the cooked potatoes and return them to the pot; add the Greek yogurt and mash until the texture is smooth and creamy.

• 7

  Plate the creamy mashed potatoes alongside the crispy herb-crusted chicken and the steamed broccoli for a complete, clean meal.