NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp parmesan cheese

2 tbsp almond flour

1 large egg

0.5 cup marinara sauce

1 medium zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp garlic powder

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and season both sides with sea salt, black pepper, and garlic powder.

• 2

  Whisk the egg in a shallow bowl. In a separate bowl, combine the almond flour, parmesan cheese, and dried oregano.

• 3

  Dredge each chicken piece in the egg wash, then coat thoroughly in the parmesan-almond mixture, pressing firmly to ensure the crust adheres.

• 4

  Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 4-5 minutes per side until the crust is golden and the chicken is cooked through.

• 5

  While the chicken cooks, use a spiralizer to turn the zucchini into thin noodles.

• 6

  Remove the chicken from the skillet and set aside. Add the zucchini noodles to the same skillet and sauté for 2-3 minutes until just tender.

• 7

  Warm the marinara sauce in a small saucepan over low heat until simmering.

• 8

  Plate the zucchini noodles, top with the crispy chicken cutlets, and finish with a generous pour of warm marinara sauce.