NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp parmesan cheese

1 large egg

1 tsp olive oil

0.5 cup marinara sauce

1 cup zucchini noodles

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even 1/2-inch thickness.

• 2

  In a shallow bowl, whisk the egg until smooth. In a separate shallow bowl, combine the almond flour, parmesan cheese, garlic powder, dried oregano, sea salt, and black pepper.

• 3

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then press 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. Once the pan is hot, add the chicken and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the skillet and let it rest on a clean plate. In the same skillet, add the zucchini noodles and sauté for 2-3 minutes until just tender but not mushy.

• 6

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

• 7

  Plate the zucchini noodles first, place the crispy chicken on top, and finish with a generous ladle of the zesty marinara sauce.