NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 tbsp olive oil

2 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

PREPARATION

• 1

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

• 2

  Cut the sweet potato into thin, uniform wedges and toss them in a bowl with 0.25 tbsp of olive oil and a pinch of sea salt.

• 3

  Spread the sweet potato wedges onto the prepared baking sheet and roast for 10 minutes.

• 4

  While the potatoes roast, cut the chicken breast into bite-sized nugget pieces.

• 5

  In a shallow bowl, whisk together the almond flour, garlic powder, paprika, black pepper, and the remaining sea salt.

• 6

  Place the chicken nuggets in a separate bowl and toss with the remaining 0.25 tbsp of olive oil until lightly coated.

• 7

  Dredge each piece of chicken in the almond flour mixture, pressing firmly so the coating adheres to all sides.

• 8

  Remove the baking sheet from the oven, move the potatoes to one side, and arrange the chicken nuggets on the other side.

• 9

  Bake for an additional 15 minutes, or until the chicken is cooked through and the sweet potatoes are tender and browned.