NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 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

0.5 large egg

1 tsp olive oil

0.5 cup marinara sauce

1 medium zucchini

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even 0.5-inch thickness.

• 2

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

• 3

  Dip the chicken breast into the egg wash, allowing any excess to 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 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, use a spiralizer to turn the zucchini into noodles. Lightly sauté the zucchini noodles in a separate pan for 2-3 minutes until just tender.

• 6

  Warm the marinara sauce in a small saucepan or microwave until heated through.

• 7

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