NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg white

1 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

0.75 oz mozzarella cheese

1 medium zucchini

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even 0.5-inch thickness.

• 3

  In a shallow bowl, whisk the egg white until slightly frothy.

• 4

  In a second shallow bowl, combine the almond flour, parmesan cheese, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Dip the chicken breast into the egg white, letting the excess drip off, then press into the almond flour mixture until evenly coated on both sides.

• 6

  Place the chicken on the prepared baking sheet and bake for 12-15 minutes until the internal temperature reaches 165°F.

• 7

  While the chicken bakes, spiralize the zucchini into noodles and set aside.

• 8

  Remove the chicken from the oven, spoon 2 tablespoons of marinara sauce over the top, and sprinkle with the mozzarella cheese.

• 9

  Return the chicken to the oven for 3-5 minutes, or until the cheese is melted and bubbling.

• 10

  In a small skillet over medium heat, warm the remaining marinara sauce and briefly sauté the zucchini noodles for 2 minutes until just tender.

• 11

  Plate the zucchini noodles, top with the crispy chicken parmesan, and garnish with freshly chopped basil.