NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 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 tbsp Raw honey

1 tbsp Dijon mustard

1 cup Broccoli florets

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Cut the chicken breast into uniform 1-inch bite-sized nuggets.

• 3

  Whisk the egg in a small shallow bowl until well combined.

• 4

  In a separate shallow dish, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 5

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

• 6

  Arrange the nuggets on one side of the prepared baking sheet and lightly drizzle with half of the olive oil.

• 7

  Place the broccoli florets on the other side of the sheet, tossing them with the remaining olive oil and a pinch of salt.

• 8

  Bake for 15 to 18 minutes, flipping the nuggets halfway through, until the coating is crisp and the chicken is cooked through.

• 9

  While the chicken bakes, whisk together the raw honey and Dijon mustard in a small ramekin until smooth.

• 10

  Serve the warm nuggets immediately alongside the roasted broccoli with the honey mustard sauce for dipping.