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.