NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.5 large egg

0.5 cup marinara sauce

1.5 cups zucchini noodles

1 tsp olive oil

0.25 tsp dried oregano

0.25 tsp garlic powder

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 for easy cleanup.

• 2

  In a small shallow bowl, whisk the egg until smooth. In a second shallow bowl, combine the almond flour, 1 tablespoon of grated parmesan, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then press firmly into the almond flour mixture until both sides are thoroughly coated.

• 4

  Place the breaded chicken on the prepared baking sheet, drizzle with olive oil, and bake for 15-18 minutes until the crust is golden and the internal temperature reaches 165°F.

• 5

  While the chicken is baking, warm the marinara sauce in a small saucepan over medium-low heat. In a separate skillet, lightly sauté the zucchini noodles for 2-3 minutes until just tender but not mushy.

• 6

  To serve, place the zucchini noodles on a plate, top with the crispy chicken, spoon the warm marinara sauce over the center, and garnish with the remaining tablespoon of parmesan cheese.