NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken tenderloins

2 tbsp grated parmesan cheese

2 tbsp almond flour

1 large egg

1 tsp olive oil

1 small sweet potato

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces, then toss with a light spray of oil and a pinch of sea salt.

• 2

  Spread the sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 3

  In a shallow bowl, whisk the egg until smooth. In a separate shallow dish, combine the grated parmesan, almond flour, garlic powder, sea salt, and black pepper.

• 4

  Dip each chicken tenderloin into the egg wash, allowing the excess to drip off, then dredge thoroughly in the parmesan mixture, pressing firmly to ensure an even coating.

• 5

  Heat the olive oil in a large non-stick skillet over medium heat. Place the chicken in the pan and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 6

  While the chicken finishes, steam the broccoli florets for 4-5 minutes until they reach a bright green, tender-crisp texture.

• 7

  Serve the crispy parmesan chicken alongside the roasted sweet potatoes and steamed broccoli for a complete, nutrient-dense meal.