NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken tenderloins

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tsp extra virgin olive oil

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a shallow bowl, whisk the egg until smooth. In a separate shallow bowl, combine the almond flour, garlic powder, onion powder, dried parsley, sea salt, and black pepper.

• 3

  Dip each chicken tenderloin first into the egg wash, then dredge it through the almond flour mixture, pressing gently to ensure an even coating on all sides.

• 4

  Arrange the coated chicken on the prepared baking sheet and lightly drizzle or mist with the extra virgin olive oil to help achieve a golden crisp.

• 5

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

• 6

  While the chicken is baking, steam the broccoli florets for 5 to 6 minutes until they are tender-crisp and bright green.

• 7

  Plate the crispy chicken alongside the steamed broccoli and serve immediately.