NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp grated parmesan cheese

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 tbsp extra virgin olive oil

0.5 cup marinara sauce

1.5 cups zucchini noodles

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Dip the chicken breast into the egg wash, letting any excess drip off, then press firmly into the parmesan mixture until fully coated on both sides.

• 4

  Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

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

• 6

  Remove the chicken from the skillet and let it rest. In the same skillet, flash-sauté the zucchini noodles for 2 minutes until just tender but still crisp.

• 7

  Plate the zucchini noodles, top with the warm marinara sauce, and place the crispy chicken on top.

• 8

  Garnish with freshly torn basil leaves and serve immediately.