Prosciutto chicken and broccoli sheet

INGREDIENTS :

• 10 chicken tenders (about 2 ½ 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

INSTRUCTIONS

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.

NOTES

• Net carbs per serving: 4.6g
• Storage: Store leftover in the refrigerator for up to 5 days
• Reheating: I recommend reheating this in the oven or in a pan on the stovetop