NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 large Egg white

3 tbsp Panko breadcrumbs

1 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Marinara sauce

0.75 oz Part-skim mozzarella cheese

1 tbsp Parmesan cheese

1.5 cup Zucchini noodles

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Place the chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness for uniform cooking.

• 3

  Whisk the egg white in a shallow bowl until it becomes light and frothy.

• 4

  In a separate shallow dish, whisk together the panko, almond flour, garlic powder, oregano, sea salt, and black pepper.

• 5

  Dip the chicken breast into the egg white, shaking off any excess, then press firmly into the breading mixture until fully coated.

• 6

  Place the breaded chicken on the prepared baking sheet and mist the top lightly with the olive oil.

• 7

  Bake for 15-18 minutes until the crust is golden brown and the internal temperature of the chicken reaches 165°F.

• 8

  Remove from the oven, spoon the marinara sauce over the chicken, and sprinkle with the mozzarella cheese.

• 9

  Switch the oven to broil and cook for 2-3 minutes until the cheese is melted, bubbly, and slightly toasted.

• 10

  While the cheese melts, quickly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until tender-crisp, then serve the chicken over the noodles and garnish with parmesan.