NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Almond flour

2 tbsp Grated Parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg white

0.5 cup Marinara sauce

0.5 oz Shredded mozzarella cheese

2 cup Zucchini noodles

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Pound the chicken breast between two pieces of plastic wrap to an even half-inch thickness and pat dry.

• 3

  In a shallow bowl, lightly whisk the egg white until frothy.

• 4

  In a separate shallow dish, combine the almond flour, grated parmesan, oregano, garlic powder, salt, and pepper.

• 5

  Dip the chicken breast into the egg white, then press firmly into the almond mixture to coat both sides thoroughly.

• 6

  Place the breaded chicken on the prepared baking sheet and bake for 15 minutes until the crust is crisp and golden.

• 7

  Remove from the oven, spoon the marinara sauce over the chicken, and sprinkle with the shredded mozzarella.

• 8

  Return the chicken to the oven for 3 to 5 minutes until the cheese is melted and bubbly.

• 9

  While the chicken finishes, sauté the zucchini noodles in a large skillet with olive oil over medium heat for 2 minutes until just tender.

• 10

  Plate the zucchini noodles and top with the crispy chicken parmesan, garnishing with fresh basil if desired.