NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1.5 tbsp almond flour

1 tbsp parmesan cheese

1 large egg

0.5 cup tomato puree

0.75 oz mozzarella cheese

1.5 cup zucchini

1 tsp olive oil

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Spiralize the zucchini into thin noodles and place them on a paper towel to drain any excess moisture.

• 3

  In a shallow bowl, whisk the egg until smooth. In a separate bowl, combine the almond flour, parmesan cheese, dried oregano, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg wash, then dredge it through the almond flour mixture, pressing firmly so the coating adheres to all sides.

• 5

  Place the chicken on the prepared baking sheet and bake for 15 to 20 minutes until the crust is golden and the chicken is cooked through.

• 6

  While the chicken bakes, heat olive oil in a small skillet over medium heat. Sauté the minced garlic for 1 minute, then stir in the tomato puree and simmer for 5 minutes.

• 7

  Spoon a portion of the tomato sauce over the baked chicken and top with the mozzarella cheese. Broil for 2 minutes until the cheese is bubbly and slightly browned.

• 8

  Toss the zucchini noodles into the remaining warm sauce in the skillet for 1 minute until just tender, then serve the chicken parmesan over the zesty noodles.