NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp almond flour

1 large egg white

1 tbsp grated parmesan cheese

0.5 oz shredded mozzarella cheese

0.5 cup marinara sauce

1 medium zucchini

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even-thickness cutlets and pat them thoroughly dry with a paper towel.

• 3

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

• 4

  In a second shallow bowl, combine the almond flour, grated parmesan, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Dip each chicken cutlet into the egg white, letting any excess drip off, then press firmly into the almond flour mixture to coat both sides.

• 6

  Place the coated chicken on the prepared baking sheet, drizzle with olive oil, and bake for 15-18 minutes until the crust is golden and the chicken is cooked through.

• 7

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

• 8

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

• 9

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

• 10

  Serve the crispy baked chicken immediately over the bed of warm zucchini noodles.