NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

1 tsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell pepper with half of the extra virgin olive oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 to 20 minutes until tender and slightly charred.

• 4

  In a shallow dish, whisk together the almond flour, dried oregano, garlic powder, and black pepper.

• 5

  Press the chicken breast into the almond flour mixture, ensuring it is evenly and thickly coated on both sides.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium heat until shimmering.

• 7

  Add the chicken to the skillet and cook for 5 to 7 minutes per side until the crust is golden brown and the chicken is cooked through.

• 8

  Plate the herb-crusted chicken alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.