NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 large egg

1 tsp extra virgin olive oil

2 tsp raw honey

1 tbsp dijon mustard

1 tsp apple cider vinegar

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces, ensuring they are uniform in size for even cooking.

• 3

  In a shallow bowl, whisk the egg until smooth. In a separate shallow bowl, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dip each piece of chicken into the egg wash, then dredge through the almond flour mixture, pressing gently so the coating adheres to all sides.

• 5

  Arrange the coated nuggets on the prepared baking sheet and lightly drizzle or spray with the extra virgin olive oil.

• 6

  Bake for 15 to 18 minutes, flipping halfway through, until the nuggets are golden brown and reach an internal temperature of 165°F.

• 7

  While the chicken is baking, whisk together the raw honey, Dijon mustard, and apple cider vinegar in a small ramekin to create the dipping sauce.

• 8

  Steam the broccoli florets for 4 to 5 minutes until they are bright green and tender-crisp.

• 9

  Serve the hot chicken nuggets alongside the honey mustard sauce and the steamed broccoli.