NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

1 oz part-skim mozzarella cheese

0.5 cup marinara sauce

1 cup zucchini

2 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into even, thin cutlets and pat them thoroughly dry with a paper towel to ensure the coating sticks.

• 3

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

• 4

  Lightly brush both sides of the chicken cutlets with 1 teaspoon of the extra virgin olive oil.

• 5

  Press each side of the chicken into the almond flour mixture until evenly coated and place them on the prepared baking sheet.

• 6

  Bake the chicken for 12 minutes, then remove from the oven and spoon the marinara sauce over each piece.

• 7

  Top the sauce with the shredded mozzarella cheese and return to the oven for another 5 to 7 minutes until the cheese is bubbly.

• 8

  While the chicken finishes, spiralize the zucchini into noodles and sauté them in a pan with the remaining 1 teaspoon of olive oil for 2 minutes until tender-crisp.

• 9

  Plate the zucchini noodles and nestle the golden chicken parmesan on top to serve immediately.