NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 tbsp almond flour

1.5 tbsp parmesan cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

0.5 cup marinara sauce

0.75 oz mozzarella cheese

1 medium zucchini

0.5 tsp olive oil

PREPARATION

• 1

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

• 2

  Place the chicken breast between two pieces of plastic wrap and pound with a meat mallet to a uniform 1/2-inch thickness.

• 3

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

• 4

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

• 5

  Dip the chicken breast into the egg white, letting the excess drip off, then press firmly into the almond flour mixture until both sides are well coated.

• 6

  Place the chicken on the prepared baking sheet and lightly mist the top with the olive oil.

• 7

  Bake for 15-18 minutes until the crust is golden and the chicken reaches an internal temperature of 165°F.

• 8

  Spoon the marinara sauce over the chicken and top with the shredded mozzarella; return to the oven for 3-5 minutes until the cheese is bubbly and melted.

• 9

  While the chicken finishes, spiralize the zucchini into noodles and sauté in a non-stick pan over medium heat for 2-3 minutes until just tender.

• 10

  Serve the crispy chicken parmesan immediately over the bed of zucchini noodles.