NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp parmesan cheese

0.5 large egg

0.5 cup marinara sauce

1 cup zucchini

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Butterfly the chicken breast by slicing it horizontally to create two thin cutlets, then season both sides with sea salt and black pepper.

• 2

  Whisk the half egg in a shallow bowl until smooth; in a second shallow bowl, whisk together the almond flour, parmesan cheese, garlic powder, and dried oregano.

• 3

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

• 4

  Heat the olive oil in a large non-stick skillet over medium heat and cook the chicken for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 5

  While the chicken rests, slice the zucchini into thin rounds or noodles and lightly sauté in the same pan for 3 minutes until tender but still bright green.

• 6

  Warm the marinara sauce in a small saucepan over low heat, then spoon it generously over the crispy chicken and serve immediately alongside the sautéed zucchini.