NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup sliced carrots

1 tsp olive oil

2 cups mixed greens

0.5 tbsp extra virgin olive oil

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Press the chicken breast firmly into the almond flour mixture until it is thoroughly and evenly coated on both sides.

• 4

  Place the breaded chicken on one side of the prepared baking sheet and arrange the broccoli florets and sliced carrots on the other side.

• 5

  Drizzle the broccoli and carrots with one teaspoon of olive oil and toss slightly to coat.

• 6

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 7

  While the chicken cooks, whisk together the extra virgin olive oil and lemon juice in a medium bowl, then toss with the mixed greens.

• 8

  Plate the herb-crusted chicken alongside the roasted vegetables and the fresh side salad for a complete, clean meal.