NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

1 large egg white

0.5 cup marinara sauce

1.5 cup zucchini noodles

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Butterfly the chicken breast by slicing it horizontally to ensure even thickness for quick, uniform cooking.

• 2

  Whisk the egg white in a shallow bowl until slightly frothy; in a separate shallow dish, whisk together the almond flour, parmesan cheese, garlic powder, oregano, sea salt, and black pepper.

• 3

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

• 4

  Heat the olive oil in a large non-stick skillet over medium heat and sear the chicken for 5-6 minutes per side until the crust is golden-brown and the internal temperature reaches 165°F.

• 5

  While the chicken rests, warm the marinara sauce in a small saucepan over low heat until simmering.

• 6

  Using the same skillet used for the chicken, flash-sauté the zucchini noodles for 1-2 minutes until just tender but still holding their shape.

• 7

  Place the zucchini noodles on a plate, top with the crispy chicken breast, and finish with a generous pour of the zesty marinara sauce.