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    Phase 3 hCG Dinner Recipe: Almond & Parmesan Crusted Chicken w/ Garlic Sweet Potato Wedges - Week 4 P3tolife | 581 cal | 50g protein | 20g fat | 40g net carbs

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    Almond & Parmesan Crusted Chicken w/ Garlic Sweet Potato Wedges

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    Meal Plan Category: Week 4
    Course: Poultry
    Recipe: Main Meals, Phase 4
    Servings: 2 servings
    Calorie: 581kcal
    Net Carb: 40g


    • 12 oz chicken breasts
    • 1 egg
    • 1/4 cup almonds whole (30g total if using almond meal)
    • 2 tbsp Parmesan cheese grated
    • 1/2 tsp dried basil
    • 1/4 tsp dried dill
    • 1/4 tsp onion powder
    • 1/2 tsp sea salt

    For Sweet Potato Wedges

    • 1 lb sweet potatoes * cut into wedges
    • 2 tsp olive oil
    • 1/2 tsp garlic powder
    • 1/4 tsp sea salt
    • 1 large pinch black pepper


    • PREHEAT oven to 400 degrees and line a small baking sheet with parchment paper. Add almonds to a food processor and pulse until coarsely ground (or use 30g almond meal). In a small bowl combine sweet potatoes, olive oil, garlic powder, sea salt and pepper. Use hands to toss and coat sweet potato wedges. Arrange wedges on prepared baking sheet.
    • IN a small bowl, lightly beat egg. On a separate small plate combine Parmesan cheese, ground almonds, dried dill, dried basil, onion powder and sea salt.
    • USE a paper towel to blot excess moisture from chicken breasts. Dredge each chicken breast in egg and shake off excess. Coat in Parmesan/almond meal mixture and set onto baking sheet with potatoes. Bake for 35 minutes (40 for more crispy chicken). Serve hot.


    *I recommend weighing these higher carb veggies so you make sure to get the right amount.
    NOTE: This is a Phase 4 only recipe due to complex carb ingredient.
    Yields: 2 servings


    Calories: 581kcal | Carbohydrates: 49g | Protein: 50g | Fat: 20g | Fiber: 9g | Net Carbs: 40g