NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 large Egg

2 medium Zucchini

1 tbsp Tamarind Paste

1 tbsp Fish Sauce

1 tsp Honey

1 clove Garlic

1 tbsp Lime Juice

1/4 tsp Red Chili Flakes

Cooking Oil Spray

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper. Set aside a shallow bowl for egg and another dish for almond flour.

• 2

  In the shallow bowl, whisk the egg until well beaten. In the separate dish, place the almond flour.

• 3

  Pat the chicken breast dry and coat it lightly in the almond flour, then dip it in the beaten egg to ensure the flour sticks well.

• 4

  Place the coated chicken on the baking sheet and lightly spray with cooking oil.

• 5

  Bake the chicken for about 20-25 minutes until golden and crispy, flipping halfway through for even browning.

• 6

  While the chicken is baking, prepare the zucchini noodles. Using a spiralizer or vegetable peeler, create noodles from the zucchini and set aside.

• 7

  In a small bowl, combine tamarind paste, fish sauce, honey, minced garlic, lime juice, and red chili flakes. Mix well to create a tangy Pad Thai sauce.

• 8

  Once the chicken is cooked, slice it into strips. Toss the zucchini noodles in a pan over medium heat for 2-3 minutes, then add the sauce and gently stir to coat.

• 9

  Plate the zucchini noodles and top with the crispy chicken slices. Serve immediately and enjoy your nutritious, flavorful meal.