NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup whole wheat panko breadcrumbs

0.5 large egg

1 tbsp almond flour

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

1 tbsp grated 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 and lightly grease a baking sheet with the olive oil.

• 2

  Pound the chicken breast to an even half-inch thickness and season both sides with sea salt and black pepper.

• 3

  Set up three shallow bowls: one with almond flour, one with the whisked egg, and one with the panko mixed with garlic powder, oregano, and parmesan cheese.

• 4

  Dredge the chicken in the almond flour, dip it into the egg, and then press firmly into the panko mixture until completely coated.

• 5

  Place the chicken on the prepared baking sheet and mist the top lightly with oil to ensure a crispy texture.

• 6

  Bake for 15 to 18 minutes until the crust is golden-brown and the chicken is fully cooked.

• 7

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

• 8

  Return to the oven for 3 to 5 minutes until the cheese is bubbly and melted.

• 9

  Flash-sauté the zucchini noodles in a pan for 2 minutes until tender and serve as a base for the chicken.