NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

0.75 tbsp extra virgin olive oil

1 tbsp almond flour

1 tbsp parmesan cheese

0.5 tsp dried oregano

0.5 tsp dried basil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and the red bell pepper into bite-sized strips.

• 3

  In a small bowl, whisk together the almond flour, grated parmesan, dried oregano, dried basil, and garlic powder.

• 4

  Pat the chicken breast dry with a paper towel and brush the top with 0.25 tbsp of the olive oil.

• 5

  Press the almond flour mixture firmly onto the top of the chicken breast until it is evenly coated.

• 6

  Place the chicken on one side of the prepared sheet pan and arrange the zucchini, peppers, and cherry tomatoes on the other side.

• 7

  Drizzle the remaining 0.5 tbsp of olive oil over the vegetables and season the entire pan with sea salt and black pepper.

• 8

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure it remains juicy and flavorful.