NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp egg whites

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

0.5 cup tomato puree

1 tsp balsamic vinegar

0.5 oz part-skim mozzarella cheese

1 cup zucchini noodles

1 tsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with the olive oil.

• 2

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

• 3

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

• 4

  Dip the chicken breast into the egg whites, ensuring it is fully coated, then dredge it through the almond flour mixture, pressing firmly so the breading adheres.

• 5

  Place the chicken on the prepared baking sheet and bake for 15-18 minutes, or until the internal temperature reaches 165°F and the crust is golden.

• 6

  While the chicken is baking, combine the tomato puree and balsamic vinegar in a small saucepan over medium-low heat, simmering for 5 minutes to thicken slightly.

• 7

  Remove the chicken from the oven, spoon the marinara sauce over the top, and sprinkle with the mozzarella cheese.

• 8

  Place the chicken back in the oven under the broiler for 1-2 minutes until the cheese is melted and bubbly.

• 9

  Briefly sauté the zucchini noodles in a non-stick pan for 2 minutes until just tender, then serve the chicken over the noodles and garnish with fresh basil.