NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

1 large egg white

0.5 cup marinara sauce

1 cup 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

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Dip the chicken breast into the egg white, allowing any excess to drip off, then dredge it in the parmesan mixture, pressing firmly to ensure a thick coating.

• 5

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

• 6

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

• 7

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

• 8

  Once the chicken is finished, remove it from the skillet and let it rest for 2 minutes.

• 9

  Add the zucchini noodles to the same skillet used for the chicken and flash-sauté for 1-2 minutes until just tender.

• 10

  To serve, place the zucchini noodles on a plate, top with the warm marinara sauce, and finish with the crispy parmesan chicken.