NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

1 large egg white

1 cup broccoli florets

0.5 cup bell peppers

1.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Whisk the egg white in a shallow bowl until it becomes slightly frothy and light.

• 3

  Combine the almond flour, garlic powder, smoked paprika, and half of the salt and pepper in another shallow dish.

• 4

  Dip the chicken breast into the egg white to coat completely, then press it firmly into the almond flour mixture.

• 5

  Place the broccoli and bell peppers on the baking sheet, drizzle with olive oil, and sprinkle with the remaining salt and pepper.

• 6

  Move the vegetables to the sides and place the crusted chicken in the center of the baking sheet.

• 7

  Roast for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.