NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1.5 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 medium sweet potato

PREPARATION

• 1

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

• 2

  Slice the sweet potato into thin wedges, place them on one side of the baking sheet, and lightly spritz with half of the avocado oil.

• 3

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, allowing it to soak for at least 10 minutes.

• 4

  In a separate shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 5

  Remove the chicken from the buttermilk, letting any excess drip off, and dredge it thoroughly in the flour mixture, pressing firmly to ensure an even coating.

• 6

  Place the coated chicken on the other side of the baking sheet and lightly spray the top with the remaining avocado oil to help it crisp up.

• 7

  Bake for 20 to 25 minutes, flipping the sweet potatoes halfway through, until the chicken reaches an internal temperature of 165°F and the coating is golden brown.

• 8

  While the chicken finishes, steam the broccoli florets for 5 minutes until tender-bright green.

• 9

  Serve the crispy chicken alongside the roasted sweet potato wedges and steamed broccoli for a balanced, clean-eating meal.