NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Almond flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

0.25 tbsp Olive oil

1 tbsp Dijon mustard

2 tsp Honey

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized nugget pieces of uniform size.

• 3

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

• 4

  Dip each chicken piece into the egg wash, then dredge in the almond flour mixture until fully and evenly coated.

• 5

  Place the nuggets on the prepared baking sheet, drizzle with olive oil, and bake for 15-18 minutes until the crust is golden and the chicken is cooked through.

• 6

  While the chicken bakes, whisk together the Dijon mustard and honey in a small bowl to create the dipping sauce.

• 7

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

• 8

  Serve the warm nuggets immediately with the honey mustard dip and steamed broccoli on the side.