NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.5 large egg

0.5 cup marinara sauce

1.5 cups zucchini noodles

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the half egg until smooth.

• 3

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

• 4

  Dip the chicken breast into the egg wash, then dredge thoroughly in the almond-parmesan mixture, pressing to adhere.

• 5

  Heat the olive oil in a non-stick skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

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

• 7

  In a separate pan, flash-sauté the zucchini noodles for 2 minutes until just tender but not watery.

• 8

  Plate the zucchini noodles, top with the warm marinara sauce, and place the crispy chicken on top. Garnish with fresh basil.