NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup marinara sauce

0.5 oz shredded mozzarella cheese

1 cup cauliflower florets

0.5 cup diced yellow potatoes

0.5 tbsp extra virgin olive oil

0.5 cup sliced cucumber

0.5 cup cherry tomatoes

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Toss cauliflower florets and diced potatoes with olive oil, half the salt, and half the pepper; spread on one side of the pan and roast for 15 minutes.

• 3

  While vegetables roast, pound chicken breast to even thickness and coat with a mixture of almond flour, parmesan, garlic powder, and oregano.

• 4

  Move vegetables to one side, place chicken on the pan, and bake for another 12 minutes.

• 5

  Top chicken with marinara and mozzarella, then broil for 2-3 minutes until the cheese is bubbly and golden.

• 6

  In a small bowl, toss sliced cucumbers and halved cherry tomatoes with lemon juice and remaining salt and pepper for a crisp side salad.