NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

2 tbsp almond flour

2 tbsp parmesan cheese

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.5 cup marinara sauce

1 medium zucchini

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and pat them dry with a paper towel.

• 2

  In a shallow bowl, whisk the egg until smooth; in a second bowl, combine the almond flour, parmesan, oregano, garlic powder, salt, and pepper.

• 3

  Dip each chicken cutlet into the egg wash, then press firmly into the parmesan mixture to ensure an even, thick coating.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and cook the chicken for 4-5 minutes per side until the crust is golden brown and the meat is cooked through.

• 5

  While the chicken cooks, use a vegetable peeler to create thin ribbons from the zucchini and lightly steam or sauté them for 2 minutes until just tender.

• 6

  Warm the marinara sauce in a small saucepan and plate the crispy chicken over the zucchini ribbons, topped with the zesty sauce.