NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 medium zucchini

1 tbsp extra virgin olive oil

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) to roast the vegetables.

• 2

  Slice the zucchini into half-moons and place them on a baking sheet with the broccoli florets.

• 3

  Drizzle the vegetables with 0.5 tablespoon of olive oil and a pinch of salt, then roast for 15-18 minutes until tender-crisp.

• 4

  While the vegetables roast, combine the almond flour, dried oregano, dried thyme, garlic powder, sea salt, and black pepper in a shallow dish.

• 5

  Dredge the chicken breast in the herb mixture, pressing firmly so the crust adheres to both sides.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium heat.

• 7

  Add the chicken to the skillet and pan-fry for 6-7 minutes per side, or until the crust is golden and the internal temperature reaches 165°F.

• 8

  Remove the vegetables from the oven and toss them with the fresh lemon juice.

• 9

  Plate the herb-crusted chicken alongside the roasted vegetables and serve immediately.