NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp grated parmesan cheese

1.5 tbsp almond flour

1 large egg white

0.5 cup marinara sauce

1.5 cups zucchini noodles

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh basil

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and pound them to an even thickness for uniform cooking.

• 2

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

• 3

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

• 4

  Dip each chicken cutlet into the egg white, then press it firmly into the almond flour mixture to coat both sides thoroughly.

• 5

  Heat the olive oil in a large non-stick skillet over medium heat.

• 6

  Cook the chicken for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  In a small saucepan, warm the marinara sauce over low heat until simmering.

• 8

  Remove the chicken from the skillet and set aside; in the same skillet, briefly sauté the zucchini noodles for 2 minutes until just tender.

• 9

  Serve the crispy chicken over the zucchini noodles, top with the warm marinara sauce, and garnish with fresh basil.