NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.5 tsp Extra virgin olive oil

1 tbsp Almond flour

0.5 large Egg

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Slice the russet potato into thin, uniform wedges. In a bowl, toss the wedges with the olive oil, half of the smoked paprika, garlic powder, and a pinch of the sea salt.

• 3

  Spread the potato wedges in a single layer on one side of the prepared baking sheet and bake for 10 minutes.

• 4

  While the potatoes are roasting, slice the chicken breast into even strips.

• 5

  In a shallow bowl, whisk the half egg. In a second shallow bowl, combine the almond flour with the remaining paprika, onion powder, sea salt, and black pepper.

• 6

  Dip each chicken strip into the egg wash, then dredge through the almond flour mixture, pressing firmly to ensure the coating sticks.

• 7

  Remove the baking sheet from the oven, flip the potatoes, and place the chicken tenders on the empty side of the sheet.

• 8

  Return to the oven and bake for an additional 12 to 15 minutes, or until the chicken is cooked through and the fries are golden and crisp.