NUTRITION

SERVINGS

INGREDIENTS

1.5 medium Zucchini

4 oz Chicken breast

0.25 cup Parmesan cheese

2 tbsp Almond flour

1 large Egg white

0.25 cup Marinara sauce

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the zucchini into even spears, roughly 3 to 4 inches in length.

• 3

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

• 4

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

• 5

  Dip each zucchini spear into the egg white, then roll it in the Parmesan mixture until it is thoroughly and evenly coated.

• 6

  Arrange the spears on the prepared baking sheet in a single layer and bake for 15 to 18 minutes until the crust is golden and crispy.

• 7

  While the zucchini is roasting, season the chicken breast with a pinch of salt and pepper and grill over medium heat for about 6 minutes per side until fully cooked.

• 8

  Warm the marinara sauce in a small saucepan or microwave-safe bowl.

• 9

  Slice the grilled chicken and serve it alongside the crispy zucchini spears with the warm marinara for dipping.