NUTRITION

SERVINGS

INGREDIENTS

5.6 oz Boneless Skinless Chicken Breast

1.25 oz Dry Brown Rice Noodles

1 cup Broccoli florets

3/4 cup Sliced Red Bell Pepper

1.5 tsp Avocado Oil

1 tbsp Almond Flour

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell peppers with half of the avocado oil and a pinch of sea salt.

• 3

  Spread the vegetables on the baking sheet and roast for 15 to 20 minutes until tender and slightly charred.

• 4

  While the vegetables roast, cook the brown rice noodles in boiling water according to the package instructions, then drain and set aside.

• 5

  Season the chicken breast with salt, pepper, and garlic powder, then dredge it lightly in the almond flour to coat.

• 6

  Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the crust is golden-brown and the internal temperature reaches 165°F.

• 8

  Slice the chicken and serve it over the noodles alongside the roasted vegetables.