46-oz.boneless skinless chicken breast halvescut into thin strips
2tablespoonscoconut oil
1/2largeonionsliced
2cupschopped cauliflower florets
3cupsbroccoli florets
Instructions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large baking dish, combine first 4 ingredients (almond meal through cayenne pepper). In a medium bowl, whisk the eggs.
Dip each chicken strip first into the egg mixture and then into the almond meal mixture, coating evenly. Spread chicken strips in a single layer on the baking sheet; bake for 10 minutes per side or until chicken is cooked through.
Melt the coconut oil in a medium skillet with a tight-fitting lid over medium heat. Add onion and cauliflower; cook for 10 to 15 minutes or until onion is caramelized and cauliflower is slightly tender.
Salt and pepper to taste then add broccoli; reduce heat to low then cover and cook for 5 minutes or until broccoli is bright green and tender-crisp.