NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

1 tbsp nutritional yeast

1 large egg

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp dijon mustard

1 tsp raw honey

1 tsp apple cider vinegar

1.5 cup broccoli florets

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even, thin strips for uniform cooking.

• 3

  In a shallow bowl, whisk the egg until well combined and smooth.

• 4

  In a separate shallow dish, mix the almond flour, nutritional yeast, smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Dip each chicken strip into the egg wash, then press firmly into the almond flour mixture to coat all sides.

• 6

  Arrange the coated strips on the prepared baking sheet and bake for 15 to 18 minutes until the coating is golden and the chicken is cooked through.

• 7

  While the chicken is in the oven, whisk together the Dijon mustard, raw honey, and apple cider vinegar in a small bowl.

• 8

  Steam the broccoli florets for 5 to 6 minutes until they are bright green and tender-crisp.

• 9

  Serve the hot chicken strips immediately with the honey mustard dipping sauce and the steamed broccoli on the side.