NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp parmesan cheese

1 tbsp egg white

1 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

1.5 cup zucchini noodles

2 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Dip the chicken breast into the egg white wash, then press it firmly into the almond-parmesan mixture until evenly coated on all sides.

• 5

  Place the coated chicken onto the prepared baking sheet and drizzle with 1 teaspoon of the olive oil.

• 6

  Bake for 15 to 20 minutes, or until the crust is golden brown and the chicken reaches an internal temperature of 165°F.

• 7

  While the chicken is baking, heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat.

• 8

  Sauté the zucchini noodles for 2 to 3 minutes until just tender but still bright green.

• 9

  Warm the marinara sauce in a small saucepan over low heat until simmering.

• 10

  To serve, place the zucchini noodles on a plate, top with the crispy chicken breast, and finish with a generous ladle of the zesty marinara sauce.