NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

2 tbsp Parmesan cheese

0.5 large Egg

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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 to an even half-inch thickness.

• 2

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

• 3

  Dip the chicken into the egg wash, then dredge in the parmesan mixture, pressing firmly to ensure the crust adheres.

• 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, spiralize the zucchini into noodles. In a separate small pan, warm the marinara sauce over low heat.

• 6

  Remove the chicken from the skillet. Add the zucchini noodles to the same skillet and sauté for 2 minutes until just tender.

• 7

  Spread the warm marinara on a plate, top with the zucchini noodles, and place the crispy chicken on top.