- 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.
- Toss broccoli with remaining olive oil and salt. Arrange on other half of baking sheet.
- Bake 18 to 20 min., turning over chicken nuggets once, until broccoli is tender and chicken is golden brown and cooked through.
- 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.