NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tbsp olive oil

1 medium sweet potato

1 cup carrots

0.5 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp honey

PREPARATION

• 1

  Preheat your oven to 400°F and line two large baking sheets with parchment paper.

• 2

  Cut the sweet potato into thin fries and slice the carrots into rounds; toss them on one baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Slice the chicken breast into even strips and pat them dry with a paper towel.

• 4

  In a shallow bowl, whisk together the almond flour, garlic powder, and paprika.

• 5

  Brush the chicken strips with the remaining olive oil, then dredge each piece in the almond flour mixture until fully coated.

• 6

  Place the chicken strips on the second baking sheet and bake both sheets in the oven for 20-25 minutes, flipping the chicken and tossing the vegetables halfway through.

• 7

  Once the chicken is golden and the vegetables are tender, remove from the oven and drizzle the honey over the roasted carrots before serving.