NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Egg whites

0.5 cup Tomato puree

1 oz Part-skim mozzarella cheese

1.5 cup Zucchini noodles

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Place the chicken breast between two sheets of plastic wrap and pound it to an even half-inch thickness.

• 3

  In a shallow dish, whisk the egg whites until they are slightly frothy.

• 4

  In a separate shallow bowl, combine the almond flour, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Dip the chicken breast into the egg whites, then press it firmly into the almond flour mixture until it is fully and evenly coated.

• 6

  Place the coated chicken on the prepared baking sheet, drizzle with the olive oil, and bake for 15 minutes.

• 7

  Remove the chicken from the oven, spread the tomato puree over the top, and sprinkle with the mozzarella cheese.

• 8

  Return the chicken to the oven and broil for 2 to 3 minutes until the cheese is melted and golden brown.

• 9

  While the chicken rests, lightly sauté the zucchini noodles in a pan over medium heat for 2 minutes until just tender.

• 10

  Serve the crispy chicken parmesan over the bed of zucchini noodles and enjoy immediately.