NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

1 small egg

0.5 cup Greek yogurt

1 tsp Dijon mustard

1 tsp honey

1 tsp olive oil

1 cup broccoli florets

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Cut the chicken breast into bite-sized nugget pieces and season with sea salt and black pepper.

• 2

  Whisk the egg in a small bowl and place the almond flour mixed with garlic powder in a separate shallow dish.

• 3

  Dip each chicken piece into the egg wash, then coat thoroughly with the almond flour mixture, pressing gently to adhere.

• 4

  Heat olive oil in a non-stick skillet over medium heat and cook the nuggets for 4-5 minutes per side until golden brown and cooked through.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket for 5 minutes until tender-crisp.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, honey, and lemon juice until the sauce is smooth and creamy.

• 7

  Plate the hot almond-crusted nuggets alongside the steamed broccoli and serve with the zesty Greek yogurt sauce for dipping.