MAKES: 5 servings · PREP TIME: 20 minutes · COOK TIME: 25 minutes
This is one of those dishes that leaves you scratching your head and wondering how such simple ingredients can develop such complex flavors. Plus, it has the added bonus of being a sheet pan meal, so it is very quick and easy!
INGREDIENTS
•10 chicken tenders (about 2½ pounds)
•¾ teaspoon ground black pepper, divided
•10 fresh sage leaves
•10 thin slices prosciutto (about 6 ounces)
•2 tablespoons avocado oil
•1 tablespoon balsamic vinegar
•½ teaspoon garlic powder
•½ teaspoon onion powder
•½ teaspoon sea salt
•1 pound broccoli florets
DIRECTIONS
1. Preheat the oven to 425°F.
2. Season the chicken tenders on both sides with ½ teaspoon of the pepper. Put a sage leaf on top of each piece of chicken. Wrap each piece tightly in a slice of prosciutto.
3. Arrange the chicken in a single, well-spaced layer across a rimmed baking sheet.
4. In a large mixing bowl, whisk the avocado oil, balsamic vinegar, garlic powder, onion powder, salt, and remaining ¼ teaspoon of pepper until combined. Add the broccoli to the bowl and toss until it is evenly coated in the oil mixture.
5. Arrange the broccoli in a single layer around the chicken. Bake for 20 to 25 minutes, or until the chicken is cooked through and the broccoli is slightly charred and crisp-tender.
PER SERVING:
CALORIES: 560
FAT: 31.5g
PROTEIN: 60g
TOTAL CARBS: 7.2g
FIBER: 2.6g
NET CARBS: 4.6g
