NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

0.5 tbsp olive oil

0.5 cup tomato puree

0.25 tsp red pepper flakes

1 cup zucchini noodles

1 tbsp fresh basil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness to ensure even cooking.

• 2

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

• 3

  In a second shallow dish, whisk the egg white until it becomes slightly frothy.

• 4

  Dip the chicken breast into the egg white, then press firmly into the parmesan-almond mixture until fully and evenly coated on both sides.

• 5

  Heat the olive oil in a non-stick skillet over medium heat and sear the chicken for 5-6 minutes per side until the crust is golden-brown and the center is cooked through.

• 6

  In a small saucepan, simmer the tomato puree with red pepper flakes over low heat for 3 minutes to develop the flavors.

• 7

  Lightly sauté the zucchini noodles in the same skillet used for the chicken for 1-2 minutes until they are just tender but still hold their shape.

• 8

  Plate the zucchini noodles, top with the zesty tomato sauce, and place the crispy chicken on top, garnishing with fresh basil before serving.