NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

0.5 cup marinara sauce

1 oz shredded mozzarella cheese

1.5 cups zucchini noodles

1 tsp olive oil

PREPARATION

• 1

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

• 2

  In a shallow dish, whisk the egg white until it becomes slightly frothy.

• 3

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

• 4

  Dip the chicken breast into the egg white, ensuring it is fully coated, then dredge it through the almond flour mixture, pressing gently to adhere the crust.

• 5

  Place the coated chicken on the prepared baking sheet and lightly drizzle with the olive oil.

• 6

  Bake for 15 to 18 minutes, or until the chicken is cooked through and the crust is golden brown.

• 7

  Remove from the oven, spoon the marinara sauce over the chicken, and top with the shredded mozzarella cheese.

• 8

  Return to the oven for an additional 3 to 5 minutes until the cheese is melted and bubbly.

• 9

  While the cheese melts, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until just tender.

• 10

  Plate the zucchini noodles, top with the crispy chicken parmesan, and serve immediately.