NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast tenders

1 medium sweet potato

2 tbsp almond flour

0.5 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and place them on one side of the baking sheet.

• 3

  Drizzle the sweet potatoes with half of the olive oil and a pinch of salt and pepper, tossing to coat evenly.

• 4

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

• 5

  Pat the chicken tenders dry with a paper towel, then dredge each piece in the almond flour mixture until fully and evenly coated.

• 6

  Place the coated chicken tenders on the other side of the baking sheet in a single layer.

• 7

  Add the broccoli florets to the center of the tray, drizzling with the remaining olive oil.

• 8

  Bake for 18 to 22 minutes, flipping the chicken and tossing the vegetables halfway through, until the chicken is golden and reaches an internal temperature of 165°F.