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Prep Time
15 mins
Total Time
45 mins
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

Method

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.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/4 of the recipe
Calories:
590
Fat:
41 g
Saturated Fat:
6 g
Carbs:
18 g
Fibre:
7 g
Sugar:
5 g
Cholesterol:
120 mg
Protein:
41 g
Sodium:
570 mg