NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

1.5 tbsp almond flour

1 tbsp parmesan cheese

0.5 oz mozzarella cheese

0.5 cup marinara sauce

1.5 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 3

  In one shallow bowl, whisk the large egg until smooth; in a second bowl, combine the almond flour, parmesan cheese, and dried oregano.

• 4

  Dip the chicken breast into the egg wash, letting any excess drip off, then press it firmly into the almond flour mixture until it is fully and evenly coated.

• 5

  Place the coated chicken on the prepared baking sheet, drizzle with olive oil, and bake for 15-18 minutes until the crust is golden and the chicken is cooked through.

• 6

  Remove the chicken from the oven, spoon the marinara sauce over the top, and sprinkle with the mozzarella cheese.

• 7

  Return the chicken to the oven and broil for 2 minutes until the mozzarella is melted and bubbling.

• 8

  While the chicken finishes, spiralize the zucchini and sauté it in a non-stick pan over medium heat for 2-3 minutes until just tender, then serve the chicken over the zoodles.