NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast tenders

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1.5 cup Broccoli florets

1 tsp Olive oil

0.13 tsp Sea salt

1 tbsp Dijon mustard

1 tsp Raw honey

1 tbsp Plain Greek yogurt

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the almond flour, garlic powder, smoked paprika, 0.25 tsp sea salt, and black pepper.

• 3

  Coat the chicken breast tenders with 1 teaspoon of olive oil, then dredge each piece in the almond flour mixture until evenly coated.

• 4

  Place the breaded chicken tenders on one side of the prepared baking sheet.

• 5

  In a separate bowl, toss the broccoli florets with the remaining 1 teaspoon of olive oil and 0.125 tsp sea salt, then spread them on the other side of the baking sheet.

• 6

  Bake for 15-18 minutes, flipping the chicken tenders halfway through, until the chicken is golden and the broccoli is slightly charred.

• 7

  While the chicken and broccoli bake, whisk together the Dijon mustard, raw honey, and plain Greek yogurt in a small ramekin to create the dipping sauce.

• 8

  Remove the tray from the oven and serve the hot chicken tenders immediately with the honey mustard sauce and roasted broccoli.