NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

1 large egg white

1 tsp avocado oil

1 cup zucchini

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and slice the zucchini into thin spears.

• 3

  In a small shallow bowl, whisk the egg white until it becomes slightly frothy.

• 4

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

• 5

  Dip each chicken cube into the egg white, allowing any excess to drip off, then dredge it through the almond flour mixture until fully coated.

• 6

  Arrange the coated chicken bites and the zucchini spears in a single layer on the prepared baking sheet.

• 7

  Drizzle the avocado oil evenly over the chicken and zucchini to help them crisp up in the oven.

• 8

  Bake for 15 to 18 minutes, flipping the chicken bites halfway through, until the coating is golden brown and the chicken is cooked through.