NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 large Egg

2 tbsp Almond flour

2 tbsp Grated Parmesan cheese

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

0.5 cup Marinara sauce

1 medium Zucchini

1 tbsp Fresh basil

PREPARATION

• 1

  Slice the chicken breast into thin cutlets or pound to an even half-inch thickness for uniform cooking.

• 2

  Whisk the egg in a shallow bowl; in a separate shallow bowl, combine the almond flour, parmesan cheese, oregano, garlic powder, sea salt, and black pepper.

• 3

  Dip each chicken cutlet into the egg wash, allowing excess to drip off, then press firmly into the parmesan mixture to coat both sides thoroughly.

• 4

  Heat the olive oil in a large non-stick skillet over medium heat and sear the chicken for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken is searing, use a spiralizer to create zucchini noodles and lightly sauté them in a separate pan for 2 to 3 minutes until just tender.

• 6

  Warm the marinara sauce in a small saucepan over low heat until it begins to simmer.

• 7

  Place the zucchini noodles on a plate, top with the crispy chicken cutlets, ladle the warm marinara sauce over the top, and garnish with freshly chopped basil.