NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

2 tbsp almond flour

2 tbsp parmesan cheese

1 large egg white

0.5 cup marinara sauce

1.5 cup zucchini noodles

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 3

  In a shallow bowl, whisk the egg white until it becomes light and frothy.

• 4

  In a separate shallow dish, combine the almond flour, 1 tablespoon of parmesan cheese, garlic powder, oregano, sea salt, and black pepper.

• 5

  Dip the chicken breast into the egg white, then dredge it through the almond flour mixture, pressing firmly to ensure a thick coating.

• 6

  Place the chicken on the prepared baking sheet, drizzle with olive oil, and bake for 15-18 minutes until the internal temperature reaches 165°F.

• 7

  While the chicken is baking, warm the marinara sauce in a small saucepan over medium-low heat.

• 8

  Sauté the zucchini noodles in a non-stick pan with a splash of water for 2-3 minutes until just tender, then drain any excess liquid.

• 9

  Serve the crispy chicken over the zucchini noodles and marinara, garnishing with the remaining tablespoon of parmesan cheese.