NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

2 tbsp 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

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1 cup zucchini

PREPARATION

• 1

  Butterfly the chicken breast or pound it to an even thickness for uniform cooking.

• 2

  In a shallow bowl, whisk the egg until smooth. In a separate shallow dish, combine almond flour, parmesan, oregano, garlic powder, salt, and pepper.

• 3

  Dip the chicken into the egg wash, allowing any excess to drip off, then dredge in the parmesan mixture, pressing firmly to ensure a thick crust.

• 4

  Heat the olive oil in a large non-stick skillet over medium heat.

• 5

  Place the chicken in the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken rests, warm the marinara sauce in a small saucepan over low heat.

• 7

  Quickly sauté the zucchini in the same skillet used for the chicken for 2-3 minutes until just tender-crisp.

• 8

  Serve the chicken over the zucchini and top with the warm marinara sauce.