NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

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

1 large egg white

0.5 cup marinara sauce

0.5 oz mozzarella cheese

2 medium zucchini

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a shallow dish, whisk the egg white until it becomes slightly frothy.

• 3

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

• 4

  Dip the chicken breast into the egg white, ensuring it is fully coated, then dredge it through the almond flour mixture, pressing gently to adhere the crust.

• 5

  Place the coated chicken on the prepared baking sheet and lightly drizzle or mist with the extra virgin olive oil.

• 6

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

• 7

  Spoon the marinara sauce over the chicken and top with the mozzarella cheese.

• 8

  Place the chicken back in the oven under the broiler for 2-3 minutes until the cheese is melted and bubbling.

• 9

  While the chicken finishes, spiralize the zucchini into noodles and sauté them in a non-stick pan over medium heat for 2-3 minutes until tender-crisp.

• 10

  Serve the crispy chicken parmesan over the warm zucchini noodles.