Sheet Pan Baked Almond Chicken Tenders and Roasted Vegetables is an easy and satisfying meal that requires minimal time and clean up!
2 chicken breasts (about 8-10oz total)
2 eggs, whisked*
Juice of 1 lemon, cut into pieces
1 cup almond meal or almond flour**
1/2 tsp salt
1/2 tsp smoked paprika
2 1/4 cup carrots, cut into about 1/2 inch by 1 inch chunks
4 cups of broccoli florets
1 sweet potato, cut into 1 inch chunks
1 Tbsp extra virgin olive oil
2 tsp dried rosemary
1/2 tsp salt
1/4 tsp ground black pepper
Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet or sheet pan with aluminum foil and spritz with olive oil cooking spray.
Slice the chicken breasts into small bite-sized pieces, similar in size to the vegetables in your meal.
In a small bowl, combine the almond flour, salt and smoked paprika.
In a separate small bowl whisk together the egg and the lemon juice.
Take one piece of chicken and dip it into the scrambled eggs/lemon mixture, then dip it into the almond flour/meal. Place the breaded chicken on the prepared baking sheet and repeat with the rest of the chicken.
Place the vegetables (all cut to a similar size) in a large bowl. Toss with olive oil, rosemary, salt and pepper until everything is evenly coated.
Arrange the chicken and vegetables on the sheet pan so minimal items are overlapping.
Bake at 400 degrees for about 25 minutes, or until the chicken is 165 degrees Fahrenheit and the vegetables are slightly crisp on the outside and tender on the inside.
This recipe has not been tested for FODMAP content, but all ingredients are used in compliance with the Monash University App.
*You will have leftover egg after dredging the chicken.
**You will have leftover almond meal after coating the chicken.
- Serving Size: 1/3 of recipe
- Calories: 420
- Fat: 19.9g
- Carbohydrates: 29.2g
- Fiber: 8.8g
- Protein: 34.6g
Keywords: sheet pan meal, sheet pan dinner, one pan meal, easy dinner, easy meal, gluten free, dairy free, low fodmap