NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp almond flour

1 tbsp grated 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 cup marinara sauce

1 oz shredded mozzarella cheese

1 cup zucchini noodles

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a shallow bowl, lightly whisk the egg white until frothy.

• 3

  In a separate shallow dish, combine the almond flour, grated parmesan, 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 so the coating sticks to all sides.

• 5

  Place the coated chicken on the prepared baking sheet and lightly drizzle with half of the olive oil.

• 6

  Bake for 15-18 minutes, or until the chicken is cooked through and the crust is golden.

• 7

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

• 8

  Return to the oven and broil for 2-3 minutes until the cheese is bubbly and slightly browned.

• 9

  While the chicken rests, sauté the zucchini noodles in the remaining olive oil over medium heat for 2 minutes until just tender.

• 10

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