Name: Oven-Fried Chicken with Roasted Root Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 tbsp almond flour; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp sea salt; 0.5 tsp black pepper; 1 large Egg egg; 0.5 cup carrots; 0.5 cup parsnips; 0.5 tbsp avocado oil

Nutrition

Per serving

542 calories

Protein: 55g; 40% of calories
Carbs: 25g; 19% of calories
Fat: 25g; 42% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and slice the carrots and parsnips into 1/2-inch thick rounds.
Toss the vegetables on one half of the baking sheet with 1/4 tbsp of avocado oil and a pinch of the sea salt and black pepper.
In a shallow bowl, whisk the egg; in a separate bowl, combine the almond flour, smoked paprika, garlic powder, and the remaining sea salt and black pepper.
Slice the chicken breast into even strips, dip each into the egg wash, and then dredge in the almond flour mixture until fully coated.
Place the chicken on the other half of the baking sheet, drizzle with the remaining 1/4 tbsp of avocado oil, and bake for 22-25 minutes until the chicken is golden and the vegetables are tender.

Nutrition

Ingredients

Instructions

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