NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium zucchini

1 large egg

2 tbsp almond flour

1 tbsp parmesan cheese

0.25 cup nonfat Greek yogurt

1 tsp olive oil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the zucchini into even spears and pat them thoroughly dry with a paper towel to ensure a crispy finish.

• 3

  In a shallow bowl, whisk the egg; in a separate bowl, combine almond flour, parmesan, half the garlic powder, salt, and pepper.

• 4

  Slice the chicken breast into thin strips, then dip both the chicken and zucchini into the egg followed by the almond mixture.

• 5

  Arrange the coated pieces on the baking sheet, drizzle with olive oil, and bake for 18 minutes until the coating is golden brown.

• 6

  While baking, stir together the Greek yogurt, minced garlic clove, lemon juice, and remaining garlic powder to make the aioli.

• 7

  Serve the hot, crispy fries and chicken immediately with the chilled garlic aioli on the side.