NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp grated parmesan cheese

2 tbsp almond flour

0.5 large egg

0.5 cup tomato puree

1 tsp olive oil

1 cup zucchini

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and season both sides with sea salt and black pepper.

• 2

  In a shallow bowl, whisk the half egg; in a separate bowl, combine the almond flour, grated parmesan, and dried oregano.

• 3

  Dip each chicken cutlet into the egg wash, then dredge in the parmesan mixture until thoroughly and evenly coated.

• 4

  Heat the olive oil in a large skillet over medium heat and sear the chicken for 4 to 5 minutes per side until the crust is golden and crispy.

• 5

  In a small saucepan, simmer the tomato puree with garlic powder and chopped fresh basil until the sauce is warm and fragrant.

• 6

  Spiralize the zucchini into noodles and lightly sauté them in the chicken skillet for 2 minutes until just tender.

• 7

  Plate the zucchini noodles, top with the crispy chicken cutlets, and finish by spooning the zesty marinara sauce over the top.