NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

1 large egg

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1.5 cup zucchini noodles

1 tsp fresh basil

PREPARATION

• 1

  Butterfly the chicken breast by slicing it horizontally to ensure even thickness and faster cooking.

• 2

  In a shallow bowl, whisk the egg until smooth for the dredging station.

• 3

  In a second shallow bowl, combine the almond flour, parmesan cheese, oregano, garlic powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then press firmly into the parmesan mixture to coat both sides.

• 5

  Heat the olive oil in a non-stick skillet over medium heat.

• 6

  Place the chicken in the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

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

• 8

  In a separate pan, flash-sauté the zucchini noodles for 2 minutes until just tender, then drain any excess moisture.

• 9

  Plate the zucchini noodles and place the crispy chicken on top.

• 10

  Spoon the warm marinara sauce over the chicken and garnish with freshly chopped basil.