NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg white

0.5 cup Marinara sauce

1 oz Shredded mozzarella cheese

1.5 cups Zucchini noodles

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg white until slightly frothy. In a separate bowl, combine the almond flour, grated parmesan, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Dip the chicken breast into the egg white, ensuring it is fully coated, then press it into the almond flour mixture until evenly breaded on both sides.

• 4

  Place the breaded chicken on the prepared baking sheet and drizzle with the olive oil. Bake for 15 to 20 minutes, or until the chicken is cooked through and the crust is golden.

• 5

  Remove the chicken from the oven. Spoon the marinara sauce over the top and sprinkle with the shredded mozzarella cheese.

• 6

  Switch the oven to broil and return the chicken for 2 to 3 minutes until the cheese is melted and bubbly.

• 7

  While the cheese melts, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until just tender.

• 8

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