NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium zucchini

2 tbsp almond flour

1 tbsp parmesan cheese

1 large egg white

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp extra virgin olive oil

2 tbsp plain greek yogurt

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the zucchini into thin spears, roughly 1/2 inch thick, and pat them thoroughly dry with a paper towel to ensure maximum crispiness.

• 3

  In a shallow bowl, whisk the egg white until slightly frothy. In a second bowl, combine the almond flour, parmesan cheese, and half of the garlic powder, onion powder, salt, and pepper.

• 4

  Dip each zucchini spear into the egg white, then roll it in the almond flour mixture until evenly coated, and place on the prepared baking sheet.

• 5

  Rub the chicken breast with olive oil, lemon juice, dried oregano, and the remaining spices, then place it on the same baking sheet next to the zucchini.

• 6

  Bake for 18 to 22 minutes, flipping the zucchini halfway through, until the chicken reaches an internal temperature of 165°F and the zucchini fries are golden brown.

• 7

  Serve the crispy zucchini fries with a side of plain Greek yogurt for dipping and the sliced herb chicken.