NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

2 tbsp grated parmesan cheese

0.5 large egg

1 tsp extra virgin olive oil

0.5 cup sugar-free marinara sauce

1 medium zucchini

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Season both sides of the chicken with sea salt, black pepper, and garlic powder.

• 3

  In a shallow bowl, whisk the half egg. In a second shallow bowl, combine the almond flour, grated parmesan, and dried oregano.

• 4

  Dip the chicken breast into the egg wash, then dredge in the parmesan mixture, pressing firmly to ensure a thick crust.

• 5

  Heat the olive oil in a non-stick skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, use a vegetable peeler or spiralizer to create long ribbons from the zucchini.

• 7

  Lightly sauté the zucchini ribbons in a separate pan for 2-3 minutes until just tender, then season with a pinch of salt.

• 8

  Warm the marinara sauce in a small saucepan over low heat.

• 9

  Plate the zucchini ribbons, place the crispy chicken on top, and finish with a generous pour of the zesty marinara.