Baked Chicken with Pepperoni and Bechamel Sauce

Recipe makes 4 servings

Ingredients:

4 chicken breasts (about 24 oz / 680 g total)
Salt, to taste
Black pepper, to taste
1 tsp dried thyme

For the Béchamel Sauce:
2 Tbsp butter
2 Tbsp almond flour
2 cups unsweetened almond milk
Salt and pepper, to taste
Pinch of ground nutmeg (optional)

Topping:
2 oz (55 g) sliced pepperoni

Instructions:

Pat the chicken breasts dry with a paper towel. Season both sides with salt, black pepper, and dried thyme. Set aside while preparing the sauce.

In a saucepan, melt the butter over medium heat. 

Once melted, add the almond flour and whisk continuously for about 1 minute. 

Gradually pour in the almond milk while whisking, making sure there are no lumps. Continue to cook and stir until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg if using.

Preheat the oven to 375°F (190°C). Pour the béchamel sauce into the bottom of a baking dish (approximately 9 x 13 inches / 23 x 33 cm). Nestle the seasoned chicken breasts into the sauce. Top each piece with slices of pepperoni.

Cover the dish with foil and bake for about 30-35 minutes, depending on the thickness of the chicken. Remove the foil during the last 5 minutes of baking to allow the pepperoni to crisp slightly. 

Let rest a few minutes before serving. This dish pairs well with roasted vegetables, cauliflower mash, or a crisp green salad.

Nutritional breakdown per serving  (recipe makes 4 servings)

455 Calories
56.5g Protein
23g Fat
0.75g Fiber
2.5g Total Carbs
1.75g NET Carbs