Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, set aside.
Step 2
In a small bowl, whisk together the
Almond Meal (75 g)
,
Grated Parmesan Cheese (25 g)
,
McCormick® Garlic Powder (3 g)
,
Paprika (2 g)
, and
Kosher Salt (3 g)
and
Ground Black Pepper (1 g)
.
Step 3
In another bowl, whisk together
Eggs (2)
.
Step 4
Place
Boneless, Skinless Chicken Breasts (680 g)
in a Ziploc bag or between two sheets of plastic wrap. Lightly pound the chicken with a meat mallet to flatten to an even thickness.
Step 5
Dredge chicken in beaten eggs and then into the almond mixture. Place on a baking sheet, leaving room for veggies on one side of the pan.
Step 6
Repeat the process for the remaining pieces of chicken.
Step 7
Next, toss the
Broccoli Florets (525 g)
in
Olive Oil (15 mL)
, juice from
Lemon (1)
, and remaining
Kosher Salt (3 g)
and
Ground Black Pepper (1 g)
.
Step 8
Wrap veggies in a foil packet and place on a baking sheet next to the chicken.
Step 9
Bake for 15 minutes on one side, then remove the pan from the oven and transfer cooked vegetables to a large bowl or plate. Cover with aluminum foil to keep them warm.
Step 10
Carefully flip the chicken over and place the pan back into the oven for 12-15 minutes, or until golden brown.
Step 11
Serve with your favorite condiment and veggies.
