NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg white

3 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1 tbsp parmesan cheese

1 cup zucchini noodles

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels and slice horizontally into thin, even cutlets.

• 3

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

• 4

  In a separate shallow dish, combine the almond flour, garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Dip each chicken cutlet into the egg white, then press firmly into the almond flour mixture until evenly coated on both sides.

• 6

  Place the coated chicken on the prepared baking sheet and lightly mist with olive oil spray.

• 7

  Bake for 15 to 18 minutes, or until the chicken is cooked through and the crust is golden brown.

• 8

  Spoon the marinara sauce over the center of each chicken cutlet, then sprinkle with mozzarella and parmesan cheese.

• 9

  Return to the oven and broil for 2 to 3 minutes until the cheese is bubbly and slightly browned.

• 10

  While the chicken finishes, sauté the zucchini noodles in a pan with one teaspoon of olive oil for 2 minutes until just tender.

• 11

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