NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast Tenders

150g Sweet Potato

1 tbsp Avocado Oil

1 tbsp Almond Flour

1.5 Large Egg Whites

1 tsp Smoked Paprika

0.5 tsp Garlic Powder

0.25 tsp Sea Salt

PREPARATION

• 1

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

• 2

  Slice the sweet potato into uniform wedges and toss them in a bowl with half of the avocado oil, smoked paprika, and a pinch of sea salt.

• 3

  Spread the sweet potato wedges in a single layer on one half of the prepared sheet pan and roast for 10 minutes.

• 4

  While the potatoes roast, whisk the egg whites in a shallow dish until slightly frothy and combine the almond flour, garlic powder, and remaining salt in a separate dish.

• 5

  Dip each chicken tender into the egg whites and then press into the almond flour mixture until thoroughly coated on all sides.

• 6

  Remove the pan from the oven, flip the sweet potatoes, and arrange the chicken tenders on the empty side of the pan.

• 7

  Drizzle the remaining avocado oil over the chicken and bake for 15 to 18 minutes until the chicken is cooked through and the almond crust is golden and crispy.