NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 cup marinara sauce

0.75 oz shredded mozzarella cheese

1 tsp olive oil

1.5 cup zucchini noodles

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a rimmed baking sheet with the olive oil.

• 2

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 3

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

• 4

  In a shallow bowl, whisk the egg until smooth. In a second shallow bowl, combine the almond flour, parmesan cheese, oregano, and garlic powder.

• 5

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then dredge it in the almond flour mixture, pressing firmly to ensure a thick coating.

• 6

  Place the coated chicken on the prepared baking sheet and bake for 15 minutes.

• 7

  Remove the tray from the oven. Spoon the marinara sauce over the center of the chicken and sprinkle with the shredded mozzarella.

• 8

  Return to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.

• 9

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

• 10

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