NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Parmesan cheese

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg white

0.5 tbsp Olive oil

0.25 cup Marinara sauce

0.5 oz Mozzarella cheese

1 cup Broccoli florets

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even half-inch thickness.

• 2

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

• 3

  In a separate shallow dish, combine the almond flour, parmesan cheese, garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg white, then dredge it in the almond flour mixture, pressing firmly to ensure an even coating on both sides.

• 5

  Heat the olive oil in a non-stick skillet over medium heat.

• 6

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Spoon the marinara sauce over the center of the chicken and sprinkle with the shredded mozzarella cheese.

• 8

  Cover the pan with a lid for 1-2 minutes until the cheese is completely melted and bubbly.

• 9

  While the chicken finishes, steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and serve immediately alongside the chicken.