NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the almond flour, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 3

  Pat the chicken breast completely dry with a paper towel, then brush it with 0.5 tablespoon of the olive oil.

• 4

  Press the top of the chicken breast firmly into the almond flour mixture to create an even, golden crust.

• 5

  Place the sliced red bell peppers and broccoli florets on the baking sheet, toss with the remaining 0.5 tablespoon of olive oil, and spread them into a single layer.

• 6

  Nestle the herb-crusted chicken onto the baking sheet next to the vegetables.

• 7

  Roast for 18 to 22 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 8

  Remove from the oven and finish with a bright squeeze of fresh lemon juice over the entire plate before serving.