- Level
- very easy
- Prep Time
- 15 min
- Total Time
- 45 min
- Serves
- 4
Ingredients
- 1 lb
- boneless, skinless chicken breast, cut into 1 1/2-in. (4-cm) cubes
- 500 g
- 1/2 tsp
- each onion and garlic powder
- 2 mL
- 1 cup
- almond flour
- 250 mL
- 1/3 cup
- grated Parmesan cheese
- 75 mL
- 1
- egg, beaten
- 1
- head broccoli, cut into florets
- 3 tbsp
- olive oil, divided
- 45 mL
- 1/4 tsp
- salt
- 1 mL
- 1/4 cup
- mayonnaise
- 60 mL
- 1 tbsp
- barbecue sauce
- 15 mL
Directions
- Step 1
- Preheat oven to 425°F (220ºC). Season chicken with onion and garlic powder. In bowl, stir together almond flour and Parmesan cheese. Dip chicken in beaten egg then coat in almond flour mixture. Arrange in single layer on one-half of 17 X 12-in. (43 x 30-cm) parchment paper-lined rimmed baking sheet. Drizzle with 2 tbsp (30 mL) olive oil.
- Step 2
- Toss broccoli with remaining olive oil and salt. Arrange on other half of baking sheet.
- Step 3
- Bake 18 to 20 min., turning over chicken nuggets once, until broccoli is tender and chicken is golden brown and cooked through.
- Step 4
- Meanwhile, stir mayonnaise with barbecue sauce. Serve as dipping sauce alongside chicken nuggets and roasted broccoli.
Tip
Don’t throw away the delicious broccoli stalks. Peel and slice them into 1/2-in. (1- cm) pieces to roast alongside broccoli florets.
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Nutrition Facts
- Nutrition Description:
- Per serving: 1/4 of the recipe
- Calories:
- 590
- Fat:
- 41
- Saturated Fat:
- 6
- Carbs:
- 18
- Fibre:
- 7
- Sugar:
- 5
- Cholesterol:
- 120 mg
- Protein:
- 41
- Sodium:
- 570 mg
- Potassium:
- 0
