NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.5 tsp sea salt

0.5 tsp black pepper

1 large egg

1.5 cup broccoli florets

1 tsp olive oil

1 tbsp dijon mustard

1 tsp honey

1 tsp avocado oil mayonnaise

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even strips. In a small bowl, whisk the egg until smooth.

• 3

  In a separate shallow dish, combine the almond flour, garlic powder, onion powder, smoked paprika, half of the sea salt, and half of the black pepper.

• 4

  Dip each chicken strip into the whisked egg, then dredge thoroughly in the almond flour mixture until fully coated, and place on one side of the baking sheet.

• 5

  Place the broccoli florets on the other side of the baking sheet, drizzle with olive oil, and season with the remaining sea salt and black pepper.

• 6

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

• 7

  While the chicken bakes, whisk together the Dijon mustard, honey, and avocado oil mayonnaise in a small ramekin until smooth.

• 8

  Serve the crispy chicken tenders immediately alongside the roasted broccoli and honey mustard dipping sauce.