NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

2 tbsp almond flour

1 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp fine sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.

• 2

  Wash and dice the russet potato into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 3

  In a bowl, toss the potato cubes with the olive oil, half of the garlic powder, half of the paprika, and a pinch of salt and pepper.

• 4

  Spread the potatoes on one side of the baking sheet and roast for 15 minutes.

• 5

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

• 6

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

• 7

  Press each piece of chicken firmly into the almond flour mixture until all sides are thoroughly coated.

• 8

  Remove the baking sheet from the oven, flip the potatoes, and place the chicken nuggets on the empty side of the tray.

• 9

  Return the tray to the oven and bake for an additional 15 to 18 minutes until the chicken is cooked through and the potatoes are golden brown.