NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 large egg

0.5 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1 medium zucchini

0.5 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Pound the chicken breast to a uniform 1/2-inch thickness using a meat mallet to ensure it cooks evenly and stays tender.

• 3

  Whisk the egg in one shallow dish, and in another, mix the almond flour, parmesan, garlic powder, oregano, salt, and pepper.

• 4

  Dredge the chicken in the egg wash, then coat thoroughly in the almond flour mixture, pressing it in firmly to create a solid crust.

• 5

  Place the chicken on the baking sheet and bake for 15 minutes until the coating starts to turn golden brown.

• 6

  While the chicken cooks, spiralize the zucchini into noodles and pat them dry with a paper towel to prevent any sogginess.

• 7

  Spoon the marinara over the chicken and top with shredded mozzarella; bake for another 5-7 minutes until the cheese is melted and bubbly.

• 8

  Quickly sauté the zucchini noodles in a pan with the olive oil for 2 minutes over medium heat, just until they are slightly softened.

• 9

  Serve the crispy chicken immediately over the warm zucchini noodles for a clean, satisfying, and high-protein meal.