NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 tbsp almond flour

2 tbsp parmesan cheese

1 large egg

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

1.5 cup zucchini noodles

1 tsp olive oil

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the chicken breast between two sheets of plastic wrap and pound to an even half-inch thickness.

• 3

  In a shallow bowl, whisk the egg. In a second shallow bowl, combine the almond flour, half of the parmesan cheese, garlic powder, oregano, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg wash, then dredge in the almond flour mixture until fully coated, pressing the breading gently to adhere.

• 5

  Place the chicken on the prepared baking sheet and lightly mist with olive oil. Bake for 15 minutes.

• 6

  Remove the chicken from the oven, spoon the marinara sauce over the top, and sprinkle with the mozzarella and the remaining parmesan cheese.

• 7

  Return the chicken to the oven for 5-7 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.

• 8

  While the chicken finishes, lightly sauté the zucchini noodles in a pan with a splash of water or olive oil for 2-3 minutes until just tender.

• 9

  Serve the crispy chicken parmesan over the bed of zucchini noodles, drizzling with any extra warm marinara sauce from the pan.