NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 large egg

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

1 cup zucchini noodles

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the half egg until smooth. In a separate shallow dish, combine the almond flour, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel. Dip it into the egg wash, allowing any excess to drip off, then press it firmly into the almond flour mixture until evenly coated on all sides.

• 4

  Place the breaded chicken on the prepared baking sheet and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the oven and spoon the marinara sauce over the top, followed by the shredded mozzarella cheese. Return to the oven and broil for 2 to 3 minutes until the cheese is bubbly and slightly browned.

• 6

  While the cheese melts, heat the olive oil in a skillet over medium heat. Sauté the zucchini noodles for 2 minutes until just tender, then season lightly with a pinch of salt.

• 7

  Plate the zucchini noodles and top with the crispy chicken parmesan to serve immediately.