NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

1 large egg

1 tsp avocado oil

1 tbsp honey

1 tbsp dijon mustard

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized nuggets, ensuring they are uniform in size for even cooking.

• 3

  In a small shallow bowl, whisk the egg until smooth. In a separate bowl, combine the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Dip each chicken piece into the whisked egg, then dredge thoroughly in the almond flour mixture until evenly coated.

• 5

  Arrange the coated nuggets on the prepared baking sheet in a single layer and drizzle lightly with avocado oil.

• 6

  Bake for 15 to 18 minutes, flipping halfway through, until the exterior is crisp and the chicken is cooked through.

• 7

  While the chicken bakes, whisk together the honey and Dijon mustard in a small bowl to create the dipping sauce.

• 8

  Steam the broccoli florets for 4 to 5 minutes until they are bright green and tender-crisp.

• 9

  Serve the hot chicken nuggets alongside the honey mustard dip and the steamed broccoli.