NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 tbsp Extra virgin olive oil

1 tbsp Almond meal

1 tbsp Dijon mustard

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Slice the carrots into thin rounds and break the broccoli into bite-sized florets.

• 3

  In a large bowl, toss the broccoli and carrots with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 5

  Pat the chicken breast dry with a paper towel and brush both sides evenly with the Dijon mustard.

• 6

  In a small shallow dish, combine the almond meal, dried thyme, dried rosemary, garlic powder, and the remaining salt and pepper.

• 7

  Press the mustard-coated chicken into the almond-herb mixture until the top is thoroughly encrusted.

• 8

  Place the chicken on the other side of the baking sheet and drizzle the remaining olive oil over the top of the crust.

• 9

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 10

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