NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Parmesan cheese

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 large Egg

1 tsp Avocado oil

0.5 cup Marinara sauce

0.5 oz Mozzarella cheese

1.5 cup Zucchini noodles

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare an oven-safe skillet.

• 2

  Place the chicken breast between two sheets of parchment paper and pound with a mallet until it reaches an even half-inch thickness.

• 3

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

• 4

  Dredge the chicken breast into the egg wash, allowing any excess to drip off, then press firmly into the herb-almond mixture until fully coated on all sides.

• 5

  Heat the avocado oil in the oven-safe skillet over medium-high heat, then sear the chicken for 2-3 minutes per side until the crust is golden and crispy.

• 6

  Spread the marinara sauce over the top of the chicken and sprinkle with the shredded mozzarella cheese.

• 7

  Transfer the skillet to the oven and bake for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly.

• 8

  While the chicken bakes, lightly sauté the zucchini noodles in a separate pan for 2 minutes with a pinch of salt until just tender but still al dente.

• 9

  Plate the zucchini noodles, top with the crispy chicken parmesan, and garnish with fresh chopped parsley.