NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium zucchini

1 large egg

2 tbsp almond flour

2 tbsp parmesan cheese

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 425°F and lightly grease a large rimmed baking sheet with the avocado oil.

• 2

  Slice the zucchini into 3-inch long spears and cut the chicken breast into thin, even strips.

• 3

  In a shallow bowl, whisk the egg until smooth. In a separate shallow bowl, combine the almond flour, parmesan cheese, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dip each chicken strip and zucchini spear into the egg wash, allowing excess to drip off, then coat thoroughly in the almond-parmesan mixture.

• 5

  Place the coated chicken and zucchini in a single layer on the prepared baking sheet, ensuring they do not touch to allow for maximum air circulation.

• 6

  Bake for 18-20 minutes, flipping halfway through, until the coating is deeply golden and the chicken is cooked through to an internal temperature of 165°F.