NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg white

1 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

0.25 cup marinara sauce

1 oz mozzarella cheese

0.5 tbsp olive oil

1 cup zucchini noodles

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with paper towels and slice into thin cutlets if they are thick.

• 3

  In a shallow bowl, whisk the egg white until it becomes slightly frothy.

• 4

  In a separate shallow dish, combine the almond flour, parmesan cheese, garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Dip each chicken cutlet into the egg white, shaking off any excess, then press firmly into the almond flour mixture to coat both sides.

• 6

  Place the coated chicken on the prepared baking sheet and drizzle evenly with olive oil.

• 7

  Bake for 15 minutes, or until the coating is golden and the chicken is nearly cooked through.

• 8

  Remove the tray from the oven and spoon the marinara sauce over each piece of chicken, then top with the mozzarella cheese.

• 9

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

• 10

  While the chicken finishes, lightly sauté the zucchini noodles in a pan for 2-3 minutes until tender-crisp.

• 11

  Serve the crispy chicken parmesan over the bed of zucchini noodles immediately.