NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Grated parmesan cheese

1 tbsp Almond flour

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 cup Marinara sauce

1 cup Zucchini

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Pound the chicken breast to an even half-inch thickness to ensure uniform cooking.

• 3

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

• 4

  Dredge the chicken breast in the parmesan mixture, pressing firmly so the coating adheres well to both sides.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 2 minutes per side until a golden crust forms.

• 6

  Transfer the chicken to the prepared baking sheet and bake for 8 to 10 minutes or until the internal temperature reaches 165°F.

• 7

  While the chicken bakes, use a spiralizer or vegetable peeler to create zucchini ribbons.

• 8

  Sauté the zucchini ribbons in the same skillet used for the chicken for 2-3 minutes until tender-crisp.

• 9

  In a small saucepan, warm the marinara sauce over low heat and stir in the red pepper flakes for a zesty kick.

• 10

  Spread the marinara over the zucchini ribbons and top with the sliced crispy parmesan chicken.