NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp grated parmesan cheese

2 tbsp almond flour

0.5 large Egg egg

0.5 cup marinara sauce

1 cup zucchini

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast in half lengthwise to create thin cutlets and pound to an even thickness.

• 2

  In a shallow bowl, whisk the egg until smooth for the wash.

• 3

  In a separate dish, combine the almond flour, parmesan cheese, garlic powder, oregano, salt, and pepper to create the breading.

• 4

  Dip each chicken cutlet into the egg wash, then press firmly into the parmesan mixture to coat both sides thoroughly.

• 5

  Heat the olive oil in a large skillet over medium heat.

• 6

  Cook the chicken for 4 to 5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 7

  While the chicken rests, spiralize or thinly slice the zucchini and sauté in the same skillet for 2 minutes until tender-crisp.

• 8

  Warm the marinara sauce in a small saucepan or microwave until steaming.

• 9

  Plate the sautéed zucchini, top with the crispy chicken, and finish with a generous pour of the zesty marinara sauce.