NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloins

2 tbsp Almond flour

1 tsp Dried oregano

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

1 tsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Crack the egg into a shallow bowl and whisk it thoroughly until the yolk and white are fully combined.

• 3

  In a separate shallow dish, mix the almond flour, dried oregano, garlic powder, sea salt, and black pepper until well blended.

• 4

  Dip each chicken tenderloin into the whisked egg, allowing any excess to drip off, then press it into the almond flour mixture to coat all sides.

• 5

  Arrange the coated chicken tenderloins on the prepared baking sheet and lightly drizzle them with the extra virgin olive oil.

• 6

  Bake for 15 to 18 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is beautifully golden.

• 7

  While the chicken is in the oven, steam the broccoli florets over boiling water for about 5 minutes until they are bright green and tender-crisp.

• 8

  Plate the crispy chicken tenderloins alongside the steamed broccoli and warm cooked quinoa for a balanced, clean-eating meal.