NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

2 tbsp parmesan cheese

0.5 large egg

0.5 cup marinara sauce

1 tsp olive oil

1 cup zucchini

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 to an even half-inch thickness, then season both sides with sea salt, black pepper, and garlic powder.

• 2

  In a shallow bowl, whisk the half egg. In a second shallow bowl, combine the almond flour, grated parmesan cheese, and dried oregano.

• 3

  Dip the chicken into the egg wash, letting any excess drip off, then press firmly into the parmesan mixture until fully coated on both sides.

• 4

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

• 5

  While the chicken cooks, spiralize the zucchini into noodles or slice into thin rounds. In a separate small pan, warm the marinara sauce over low heat.

• 6

  Remove the chicken from the skillet and let it rest. In the same skillet, quickly sauté the zucchini for 2 minutes until just tender but still crisp.

• 7

  Plate the zucchini noodles, top with the warm marinara sauce, and place the crispy parmesan chicken on top.