NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp grated parmesan cheese

1 tbsp almond flour

0.5 large egg

1 tsp olive oil

0.5 cup marinara sauce

1 cup zucchini

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the zucchini into thin half-moon shapes and set aside.

• 2

  Whisk the egg in a shallow bowl until the yolk and white are fully combined.

• 3

  In a separate shallow dish, mix together the almond flour, grated parmesan, dried oregano, and garlic powder.

• 4

  Season both sides of the chicken breast with the sea salt and black pepper.

• 5

  Dredge the chicken in the egg wash, then press it firmly into the parmesan mixture until evenly coated.

• 6

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

• 7

  Remove the chicken from the pan and, in the same skillet, sauté the zucchini for 3-4 minutes until tender and slightly browned.

• 8

  While the zucchini cooks, warm the marinara sauce in a small saucepan over low heat.

• 9

  Place the warm marinara on a plate, top with the crispy chicken, and serve the zucchini alongside.