2 pounds boneless, skinless chicken breast
3-4 sprigs fresh thyme
4 cloves garlic
handful fresh green beans or asparagus
3 tablespoons coconut oil
½ teaspoon salt
½ teaspoon pepper
Preheat oven to 350°. Prepare the baking dish for the chicken by lining it with aluminum foil and placing a rack in the dish, set aside.
Slice shallot and carrots, peel garlic cloves. Toss carrots, shallot, garlic and green beans or asparagus with coconut oil and place in another baking dish. Sprinkle with salt and pepper.
Slice chicken breast into strips. Pluck leaves from thyme.
Lightly beat eggs in a small bowl.
1½ cup almond flour
1½ teaspoons coarse sea salt
1 teaspoon black pepper
½ teaspoon dried sage
1 teaspoon turmeric
¼ teaspoon garlic powder
Mix thyme leaves along with almond flour, sea salt, pepper, sage, turmeric and garlic powder in a small bowl.
Dip the chicken pieces individually into the eggs, and then coat them with the almond flour mixture. Place on baking rack.
Once all the pieces are coated, place the chicken in the oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°, turning midway through. When the chicken has been baking for 15 minutes or so, add the veggies to the oven, continue baking along with the chicken, stirring occasionally.
Serve roasted veggies along with the chicken strips.
Preparation: 60 minutes
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