NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp almond flour

1 tbsp panko breadcrumbs

2 tbsp parmesan cheese

1 large egg

0.5 cup marinara sauce

1.5 cup zucchini noodles

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 plastic wrap and pound to an even half-inch thickness.

• 3

  In a shallow bowl, whisk the egg until smooth. In a second bowl, combine the almond flour, panko, parmesan cheese, garlic powder, oregano, salt, and pepper.

• 4

  Dip the chicken into the egg wash, allowing any excess to drip off, then press firmly into the breading mixture until fully coated.

• 5

  Place the chicken on the prepared baking sheet and drizzle or mist with olive oil.

• 6

  Bake for 15-18 minutes, or until the chicken is cooked through and the crust is a deep golden brown.

• 7

  While the chicken is baking, warm the marinara sauce in a small saucepan over low heat.

• 8

  In a separate skillet, sauté the zucchini noodles with a splash of water for 2 minutes until just tender, then drain any excess liquid.

• 9

  Plate the zucchini noodles, top with the warm marinara sauce, and finish with the crispy chicken breast.