NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Boneless skinless chicken breast

1 large Egg white

2 tbsp Super-fine almond flour

1 tbsp Grated parmesan cheese

0.5 oz Shredded sharp cheddar cheese

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Cracked black pepper

1 tsp Extra virgin olive oil

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized nugget pieces, ensuring they are uniform for even cooking.

• 3

  In a small shallow bowl, whisk the egg white until it is slightly frothy and aerated.

• 4

  In a separate shallow bowl, combine the almond flour, grated parmesan, garlic powder, smoked paprika, sea salt, and black pepper.

• 5

  Dip each chicken piece into the egg white, then dredge thoroughly in the almond flour mixture, pressing firmly to ensure the coating adheres.

• 6

  Arrange the nuggets on the prepared baking sheet in a single layer and lightly drizzle with the extra virgin olive oil.

• 7

  Bake for 12-14 minutes, flipping the nuggets halfway through, until the coating is crisp and the chicken is cooked through.

• 8

  Top each nugget with a small portion of shredded cheddar cheese and return to the oven for 2 minutes until the cheese is gooey and melted.

• 9

  While the nuggets finish, steam the broccoli florets for 5 minutes until they are vibrant green and tender-crisp.

• 10

  Serve the cheesy nuggets immediately alongside the steamed broccoli for a balanced and kid-friendly meal.