NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

2 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp egg whites

0.5 cup marinara sauce

1 oz mozzarella cheese

1.5 cup zucchini noodles

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Place the chicken breast between two sheets of parchment paper and lightly pound with a meat mallet until it is an even thickness, about half an inch.

• 3

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

• 4

  Place the egg whites in a separate shallow bowl and whisk until slightly frothy.

• 5

  Dip the chicken breast into the egg whites, allowing any excess to drip off, then dredge it thoroughly in the almond flour mixture, pressing the coating onto the meat.

• 6

  Place the coated chicken on the prepared baking sheet and bake for 12-15 minutes until the internal temperature reaches 160°F.

• 7

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

• 8

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

• 9

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

• 10

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