NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

1 tbsp almond flour

1 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 cup marinara sauce

1 oz shredded part-skim mozzarella cheese

1 cup broccoli florets

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.

• 3

  In a shallow bowl, whisk the egg until smooth. In a separate shallow bowl, combine the almond flour, parmesan, oregano, garlic powder, salt, and pepper.

• 4

  Dip the chicken breast into the egg wash, letting the excess drip off, then press firmly into the almond flour mixture until evenly coated on both sides.

• 5

  Place the coated chicken on one side of the prepared baking sheet.

• 6

  On the other side of the sheet, toss the broccoli florets with the olive oil and a pinch of extra salt and pepper.

• 7

  Bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender-crisp.

• 8

  Remove from the oven and spoon the marinara sauce over the chicken, then top with the shredded mozzarella.

• 9

  Switch the oven to the broil setting and return the pan to the oven for 2 to 3 minutes until the cheese is bubbly and golden brown.

• 10

  Let the chicken rest for 2 minutes before serving alongside the roasted broccoli.