NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

2 tbsp Almond flour

2 tbsp Grated parmesan cheese

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 cup Tomato puree

1 clove Garlic

2 cups Zucchini noodles

1 tbsp Fresh basil

PREPARATION

• 1

  Slice the chicken breast in half lengthwise to create two thin cutlets.

• 2

  Whisk the egg in a shallow bowl until smooth.

• 3

  Combine the almond flour, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper in a separate shallow dish.

• 4

  Dip each chicken cutlet into the egg wash, then press firmly into the almond flour mixture until evenly coated.

• 5

  Heat the olive oil in a large skillet over medium heat and sear the chicken for 4-5 minutes per side until golden and cooked through.

• 6

  In a small saucepan, simmer the tomato puree with the minced garlic for 5 minutes until slightly thickened.

• 7

  Flash-sauté the zucchini noodles in the same skillet used for the chicken for 2 minutes until just tender.

• 8

  Plate the zucchini noodles, top with the crispy chicken, and ladle the warm marinara over the top, finishing with fresh basil.