NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Almond flour

1 tbsp Grated parmesan cheese

1 large Egg white

0.25 cup Marinara sauce

0.5 oz Mozzarella cheese

1 cup Zucchini noodles

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

PREPARATION

• 1

  Preheat your oven to 400°F and line a small 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

  Season both sides of the chicken breast with sea salt and black pepper.

• 4

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

• 5

  In a second shallow dish, combine the almond flour, grated parmesan, garlic powder, and dried oregano.

• 6

  Dip the chicken breast into the egg white, allowing any excess to drip off, then press firmly into the almond flour mixture until evenly coated.

• 7

  Place the breaded chicken on the prepared baking sheet and lightly drizzle with half of the olive oil.

• 8

  Bake for 15 to 18 minutes, or until the chicken is cooked through and the crust is golden brown.

• 9

  Spoon the marinara sauce over the chicken and top with the mozzarella cheese.

• 10

  Return the chicken to the oven for 2 to 3 minutes until the cheese is melted and bubbling.

• 11

  While the cheese melts, heat the remaining olive oil in a skillet over medium heat and sauté the zucchini noodles for 2 minutes until just tender.

• 12

  Plate the zucchini noodles and top with the crispy chicken parmesan.