NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Almond flour

2 tbsp Parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Egg

0.5 cup Tomato puree

1 tsp Olive oil

1 cup Zucchini noodles

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

  Dip the chicken breast into the egg wash, then coat it thoroughly with the almond-parmesan mixture, pressing firmly so the breading adheres.

• 4

  Place the chicken on the baking sheet and bake for 18-22 minutes until the internal temperature reaches 165°F and the crust is golden brown.

• 5

  While the chicken is baking, mince the garlic clove and sauté it in olive oil over medium heat for 1 minute until fragrant.

• 6

  Add the tomato puree to the pan and simmer for 5 minutes, then briefly toss in the zucchini noodles for 2 minutes until just tender.

• 7

  Place the zucchini noodles on a plate, top with the zesty tomato sauce, and finish with the crispy baked chicken breast.