NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Dijon mustard

1 tbsp Raw honey

1 tsp Apple cider vinegar

1 tsp Extra virgin olive oil

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 even strips and lightly brush them with the extra virgin olive oil.

• 3

  In a shallow dish, combine the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dredge each chicken strip in the almond flour mixture, pressing firmly so the coating adheres to all sides.

• 5

  Arrange the chicken on the prepared baking sheet and bake for 15 to 18 minutes, flipping halfway through, until golden and crispy.

• 6

  While the chicken is baking, whisk together the Dijon mustard, raw honey, and apple cider vinegar in a small bowl until the sauce is smooth.

• 7

  Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are tender-crisp and bright green.

• 8

  Serve the warm almond-crusted tenders with the honey-mustard dipping sauce and the steamed broccoli on the side.