NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Almond flour

2 tbsp Parmesan cheese

0.5 large Egg

0.5 cup Tomato puree

1 tsp Olive oil

1 cup Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Butterfly the chicken breast by slicing it horizontally to ensure thin, even cooking.

• 2

  Whisk the half egg in a shallow bowl until smooth.

• 3

  In a separate shallow dish, combine the almond flour, parmesan cheese, sea salt, black pepper, and dried oregano.

• 4

  Dip the chicken breast into the egg wash, then press it firmly into the parmesan mixture until fully coated.

• 5

  Heat the olive oil in a non-stick skillet over medium heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 6

  In a small saucepan, simmer the tomato puree with minced garlic over low heat for 5 minutes until aromatic.

• 7

  Use a vegetable peeler to create zucchini ribbons and briefly sauté them in the chicken skillet until just tender.

• 8

  Spoon the zesty tomato sauce onto a plate, top with the zucchini ribbons, and place the crispy chicken on top.