NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

1 tbsp grated 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

1 oz part-skim mozzarella cheese

0.5 tbsp extra virgin olive oil

1 medium zucchini

PREPARATION

• 1

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

• 2

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

• 3

  In a separate shallow dish, combine the almond flour, grated parmesan, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg white, ensuring it is fully coated, then dredge it through the almond flour mixture, pressing firmly to adhere.

• 5

  Place the breaded chicken on the prepared baking sheet and drizzle the top evenly with the extra virgin olive oil.

• 6

  Bake for 15 to 18 minutes, or until the internal temperature reaches 165°F and the crust is golden brown.

• 7

  Remove from the oven and spoon the marinara sauce over the center of the chicken, then sprinkle with the shredded mozzarella cheese.

• 8

  Return the chicken to the oven and broil for 2 to 3 minutes until the cheese is melted and begins to brown slightly.

• 9

  While the chicken finishes, spiralize the zucchini and lightly sauté it in a pan for 2 minutes until just tender.

• 10

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