NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1.5 cups zucchini noodles

1 tsp fresh basil

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and pat dry thoroughly with a paper towel.

• 2

  In a shallow bowl, whisk the egg until smooth. In a second shallow bowl, combine the almond flour, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper.

• 3

  Dip each chicken cutlet into the egg wash, allowing any excess to drip off, then press firmly into the parmesan mixture until both sides are evenly coated.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 5

  Place the chicken in the skillet and cook for 4-5 minutes per side, or until the crust is golden brown and the chicken is cooked through.

• 6

  Remove the chicken from the pan and set aside. In the same pan, add the marinara sauce and zucchini noodles.

• 7

  Sauté the noodles in the sauce for 2-3 minutes until the sauce is bubbling and the noodles are tender yet still crisp.

• 8

  Plate the zucchini noodles and top with the crispy chicken, garnishing with freshly torn basil leaves.