NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp olive oil

0.5 cup marinara sauce

1 medium zucchini

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even thickness of about half an inch.

• 2

  In a shallow bowl, whisk the egg until the yolk and white are fully combined.

• 3

  In a second shallow bowl, stir together the almond flour, grated parmesan, oregano, garlic powder, sea salt, and black pepper.

• 4

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

• 5

  Heat the olive oil in a large non-stick skillet over medium heat and sear the chicken for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  While the chicken cooks, use a spiralizer to turn the zucchini into thin noodles.

• 7

  In a small saucepan over medium-low heat, warm the marinara sauce until it begins to simmer gently.

• 8

  Remove the chicken from the skillet and let it rest for 3 minutes; meanwhile, add the zucchini noodles to the same skillet and sauté for 2 minutes until just tender.

• 9

  Plate the zucchini noodles, ladle the warm marinara sauce over them, and top with the crispy parmesan chicken.