NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp grated parmesan cheese

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1.5 cup spiralized zucchini

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness for uniform cooking.

• 2

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

• 3

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

• 4

  Dip the chicken into the egg white, then dredge in the parmesan mixture, pressing firmly to ensure a thick, even coating.

• 5

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

• 6

  Add the chicken to the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, warm the marinara sauce in a small saucepan over low heat.

• 8

  Remove the chicken from the skillet and let it rest; in the same skillet, sauté the spiralized zucchini for 2 minutes until just tender but still vibrant.

• 9

  Plate the zucchini noodles, top with the crispy chicken breast, and ladle the warm marinara sauce over the center.

• 10

  Garnish with chopped fresh parsley before serving.