NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp almond flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup Greek yogurt

0.5 oz cheddar cheese

1 tbsp unsweetened almond milk

1 cup broccoli florets

1 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Brush the chicken breast with olive oil, then dredge it through the almond flour mixture until evenly coated on all sides.

• 4

  Place the chicken on the prepared baking sheet and bake for 18-22 minutes until the internal temperature reaches 165°F and the crust is golden.

• 5

  While the chicken is baking, steam the broccoli florets for 5-7 minutes until they are tender-crisp and bright green.

• 6

  In a small saucepan over low heat, combine the Greek yogurt, shredded cheddar cheese, and almond milk, whisking constantly until the cheese is melted and the sauce is smooth.

• 7

  Slice the crispy chicken into strips and drizzle with the warm cheese sauce, serving the steamed broccoli alongside.