NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup egg whites

1 tbsp blanched almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

0.25 cup no-sugar-added marinara sauce

0.75 oz part-skim mozzarella cheese

1 tsp extra virgin olive oil

1 tsp fresh basil leaves

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness.

• 3

  In a shallow bowl, whisk the egg whites until they are slightly frothy and aerated.

• 4

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

• 5

  Dip the chicken breast into the egg whites, allowing any excess to drip off, then dredge in the almond flour mixture, pressing firmly to adhere.

• 6

  Place the breaded chicken on the prepared baking sheet and drizzle evenly with the extra virgin olive oil.

• 7

  Bake for 12 minutes, flipping the chicken halfway through, until the coating is golden and the chicken is nearly cooked through.

• 8

  Remove from the oven and spoon the marinara sauce over the center of the chicken, then sprinkle with the shredded mozzarella.

• 9

  Return the chicken to the oven for an additional 3 to 5 minutes until the cheese is bubbly and melted.

• 10

  Garnish with fresh basil leaves and serve immediately while the crust is crispy.