NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup panko breadcrumbs

1 tbsp almond flour

1 large egg white

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 cup zucchini noodles

PREPARATION

• 1

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

• 2

  Place the chicken breast between two sheets of plastic wrap and pound it to an even half-inch thickness.

• 3

  Season both sides of the chicken with sea salt and black pepper.

• 4

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

• 5

  In a second shallow bowl, combine the panko breadcrumbs, almond flour, garlic powder, and dried oregano.

• 6

  Dip the chicken breast into the egg white, letting the excess drip off, then press it firmly into the breadcrumb mixture until fully coated.

• 7

  Place the coated chicken on the prepared baking sheet and drizzle evenly with olive oil.

• 8

  Bake for 15 minutes, then remove from the oven.

• 9

  Spoon the marinara sauce over the chicken and top with the mozzarella cheese.

• 10

  Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.

• 11

  While the chicken finishes, lightly sauté the zucchini noodles in a pan for 2-3 minutes until just tender.

• 12

  Serve the crispy chicken over the zucchini noodles and garnish with the parmesan cheese.