NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Brussels sprouts

1 cup carrots

1 tbsp olive oil

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp dried thyme

0.5 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 for easy cleanup.

• 2

  Prepare the vegetables by trimming the ends off the Brussels sprouts and slicing them in half, then peeling the carrots and cutting them into 1-inch rounds.

• 3

  In a shallow bowl, whisk together the almond flour, garlic powder, dried thyme, lemon zest, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.

• 4

  Pat the chicken breast completely dry with a paper towel and brush it with 1 teaspoon of the olive oil.

• 5

  Press the chicken breast firmly into the almond flour mixture on both sides until evenly coated with the herb crust.

• 6

  In a medium bowl, toss the prepared Brussels sprouts and carrots with the remaining 2 teaspoons of olive oil and the remaining salt and pepper.

• 7

  Arrange the crusted chicken and the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 8

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden, caramelized edges.

• 9

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy.