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Almond & Parmesan Crusted Chicken w/ Garlic Sweet Potato Wedges - Low Cal

Course Main Meals, Phase 4
Keyword Low Cal
Protein Poultry
Meal Plan Category Week 4
Calorie MM 299-400
Net Carb MM 21-30
Servings 2 servings
Calories 398kcal

Ingredients

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

For Sweet Potato Wedges

  • 10 oz sweet potatoes * cut into wedges
  • Non-stick cooking spray
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1 large pinch black pepper

Instructions

  • 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 sprayed with non-stick cooking 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 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.

Notes

*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.

Nutrition

Calories: 398kcal | Carbohydrates: 31g | Protein: 60g | Fat: 9g | Fiber: 6g | Net Carbs: 25g