NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 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 tbsp egg whites

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

1.5 cup zucchini noodles

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Place the chicken breast between two sheets of plastic wrap and pound to an even half-inch thickness.

• 3

  In a shallow dish, whisk the egg whites until slightly frothy.

• 4

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

• 5

  Dip the chicken breast into the egg whites, letting the excess drip off, then press it firmly into the almond flour mixture to coat both sides.

• 6

  Place the coated chicken on the prepared baking sheet and drizzle or spray with the olive oil.

• 7

  Bake for 15 to 18 minutes until the crust is golden and the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven, top the chicken with the marinara sauce and mozzarella cheese, and broil for 2 to 3 minutes until the cheese is bubbly and slightly browned.

• 9

  While the cheese melts, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until tender-crisp.

• 10

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