NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 large Egg

0.5 tbsp Almond flour

1 tbsp Parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 cup Marinara sauce

0.75 oz Part-skim mozzarella cheese

1 cup Zucchini noodles

1 tsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and place a wire rack over a rimmed baking sheet to ensure the chicken stays crispy on all sides.

• 2

  Place the chicken breast between two pieces of parchment paper and pound to an even half-inch thickness for uniform cooking.

• 3

  In a shallow bowl, whisk the half egg until smooth; in a second shallow bowl, combine the almond flour, parmesan, garlic powder, oregano, salt, and pepper.

• 4

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then press firmly into the almond flour mixture until thoroughly coated.

• 5

  Place the breaded chicken onto the wire rack and lightly drizzle or spray with the olive oil to help the crust brown.

• 6

  Bake for 15 to 18 minutes, or until the internal temperature reaches 165°F and the coating is golden and firm.

• 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 the chicken to the oven for 2 to 3 minutes, or until the cheese is bubbly and beginning to brown.

• 9

  While the cheese melts, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until just tender.

• 10

  Plate the zucchini noodles first, top with the crispy chicken parmesan, and garnish with freshly chopped basil before serving.