NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups broccoli florets

1 tbsp extra virgin olive oil

2 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Place the broccoli florets on the baking sheet and drizzle with 0.5 tbsp of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Toss the broccoli to coat evenly and roast in the oven for 18-20 minutes until the edges are golden and tender.

• 4

  While the broccoli is roasting, prepare the chicken coating by mixing the almond flour, dried oregano, garlic powder, and lemon zest in a shallow dish.

• 5

  Pat the chicken breast dry with a paper towel and season with the remaining sea salt and black pepper.

• 6

  Dredge the chicken in the almond flour mixture, pressing firmly so the herbs and flour adhere to both sides.

• 7

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium heat.

• 8

  Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the crust is golden brown.

• 9

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 10

  Plate the herb-crusted chicken alongside the roasted broccoli and serve immediately.