NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium egg

1 tsp extra virgin olive oil

1 medium sweet potato

1 cup zucchini

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the sweet potato into thin wedges and the zucchini into long spears.

• 3

  Place the vegetables on a baking sheet, lightly coat with a spray of oil, and roast for 20 minutes until tender and browned.

• 4

  Slice the chicken breast into even 1-inch thick strips.

• 5

  Whisk the egg in a shallow bowl until smooth.

• 6

  In a separate shallow dish, combine the almond flour, dried oregano, garlic powder, sea salt, and black pepper.

• 7

  Dip each chicken strip into the egg wash, then dredge in the almond flour mixture until fully and evenly coated.

• 8

  Heat the olive oil in a large non-stick skillet over medium heat.

• 9

  Add the chicken strips to the skillet and cook for 4 to 5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 10

  Serve the crispy chicken strips immediately alongside the roasted sweet potato wedges and zucchini spears.