NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.5 large egg

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1.5 cup zucchini

PREPARATION

• 1

  Slice the zucchini into thin ribbons using a vegetable peeler or spiralizer and set aside.

• 2

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

• 3

  Dip the chicken breast into the whisked egg, allowing excess to drip off, then dredge thoroughly in the parmesan and almond flour mixture until evenly coated.

• 4

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

• 5

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

• 6

  Remove the chicken from the pan and let it rest on a cutting board.

• 7

  In the same skillet, add the marinara sauce and zucchini ribbons. Sauté for 2-3 minutes until the sauce is bubbling and the zucchini is just tender.

• 8

  Place the zesty marinara and zucchini on a plate and top with the crispy parmesan chicken to serve.