NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup carrots

1 tbsp olive oil

1 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  In a small shallow bowl, whisk together the almond flour, dried oregano, garlic powder, sea salt, black pepper, and smoked paprika.

• 3

  Pat the chicken breast dry with a paper towel, then brush it with 0.5 tablespoons of the olive oil.

• 4

  Firmly press the almond flour herb mixture onto both sides of the chicken until it is evenly and thickly coated.

• 5

  Place the broccoli florets and sliced carrots on the baking sheet, drizzle with the remaining 0.5 tablespoons of olive oil, and toss to coat.

• 6

  Nestle the herb-crusted chicken among the vegetables on the sheet pan, ensuring they are in a single layer.

• 7

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