NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Almond flour

1 tbsp Parmesan cheese

1 large Egg white

0.5 cup Marinara sauce

0.5 oz Mozzarella cheese

1 cup Zucchini noodles

1 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the chicken breast between two sheets of plastic wrap and gently pound with a meat mallet to an even half-inch thickness.

• 3

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

• 4

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

• 5

  Dip the chicken breast into the egg white, letting any excess drip off, then press it firmly into the almond flour mixture until thoroughly coated on both sides.

• 6

  Transfer the breaded chicken to the prepared baking sheet and drizzle the olive oil evenly over the top to help it crisp up.

• 7

  Bake for 15 to 18 minutes, or until the chicken is cooked through and the crust has turned a beautiful golden brown.

• 8

  Remove from the oven, spoon the marinara sauce over the center of the chicken, and sprinkle with the shredded mozzarella cheese.

• 9

  Switch the oven to the broil setting and return the chicken for 2 to 3 minutes until the cheese is melted, bubbly, and slightly browned.

• 10

  While the chicken broils, quickly sauté the zucchini noodles in a dry pan for 2 minutes until just tender, then serve the chicken parmesan immediately on top.