NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Grated parmesan cheese

1 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 cup Marinara sauce

1.5 cup Zucchini noodles

PREPARATION

• 1

  Butterfly the chicken breast by slicing it horizontally to create two thinner cutlets for even cooking.

• 2

  In a shallow bowl, whisk together the grated parmesan, almond flour, garlic powder, dried oregano, sea salt, and black pepper.

• 3

  Press each side of the chicken cutlets firmly into the parmesan mixture until they are thoroughly and evenly coated.

• 4

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

• 5

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the pan and let it rest on a plate while you add the marinara sauce to the same skillet to warm through.

• 7

  Add the zucchini noodles to the warm marinara and toss gently for 1 to 2 minutes until they are just tender but still have a slight bite.

• 8

  Plate the zucchini noodles and sauce, then top with the sliced crispy parmesan chicken.