PREHEAT oven to 400 degrees and line a small baking sheet with parchment paper. Add almonds to a food processor and pulse until coarsely ground (or use 30g almond meal). In a small bowl combine sweet potatoes, olive oil, garlic powder, sea salt and pepper. Use hands to toss and coat sweet potato wedges. Arrange wedges on prepared baking sheet.
IN a small bowl, lightly beat egg. On a separate small plate combine Parmesan cheese, ground almonds, dried dill, dried basil, onion powder and sea salt.
USE a paper towel to blot excess moisture from chicken breasts. Dredge each chicken breast in egg and shake off excess. Coat in Parmesan/almond meal mixture and set onto baking sheet with potatoes. Bake for 35 minutes (40 for more crispy chicken). Serve hot.
Notes
*I recommend weighing these higher carb veggies so you make sure to get the right amount.