NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

2 tbsp almond flour

2 tbsp parmesan cheese

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1 medium zucchini

1 tbsp fresh basil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even half-inch thickness.

• 2

  In a shallow bowl, whisk the egg until smooth. In a second shallow bowl, combine the almond flour, grated Parmesan cheese, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Dip the chicken breast into the egg wash, letting any excess drip off, then press firmly into the Parmesan mixture until both sides are thoroughly coated.

• 4

  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.

• 5

  While the chicken cooks, use a spiralizer to turn the zucchini into noodles. Sauté the zoodles in a separate pan for 2-3 minutes until just tender, then drain any excess moisture.

• 6

  In a small saucepan, warm the marinara sauce over low heat until simmering.

• 7

  Plate the zucchini noodles, top with the zesty marinara sauce, and place the crispy chicken breast on top. Garnish with freshly chopped basil before serving.