NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1 large egg white

3 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

1.5 cups broccoli florets

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly greasing it with the olive oil.

• 2

  Slice the chicken breast into even, long strips to ensure they cook at the same rate.

• 3

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

• 4

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

• 5

  Dip each chicken strip into the egg white, then dredge it in the almond flour mixture, pressing firmly to ensure the crust adheres to all sides.

• 6

  Place the coated strips on the prepared baking sheet and bake for 15-18 minutes, flipping halfway through, until the coating is golden and crispy.

• 7

  While the chicken is baking, steam the broccoli florets over boiling water for 5-6 minutes until they are tender-crisp and vibrant green.

• 8

  In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice to create the zesty dipping sauce.

• 9

  Serve the crispy chicken strips immediately alongside the steamed broccoli with the dip on the side.