NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Almond flour

2 tbsp Parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg white

0.5 cup Marinara sauce

1 medium Zucchini

1 tsp Extra virgin olive oil

1 tsp Fresh basil

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  In a shallow bowl, whisk the egg white until it becomes slightly frothy.

• 4

  In a separate shallow dish, combine the almond flour, parmesan cheese, and dried oregano.

• 5

  Dip the chicken breast into the egg white, then dredge it through the almond-parmesan mixture, pressing firmly to ensure an even coating.

• 6

  Place the chicken on the prepared baking sheet and bake for 18 to 22 minutes until the crust is golden and the internal temperature reaches 165°F.

• 7

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

• 8

  Heat the olive oil in a skillet over medium heat and sauté the zucchini noodles for 2 to 3 minutes until tender-crisp.

• 9

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

• 10

  Plate the zucchini noodles, top with the warm marinara and the crispy chicken, then garnish with fresh basil.