NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp almond flour

2 tbsp parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1.5 cup zucchini noodles

1 tbsp fresh basil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  In a shallow bowl, whisk the egg until well combined.

• 3

  In a separate shallow dish, mix together the almond flour, parmesan cheese, garlic powder, dried oregano, 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-almond mixture to coat both sides.

• 5

  Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

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

• 7

  In a separate pan, lightly sauté the zucchini noodles for 2-3 minutes until just tender but not watery.

• 8

  Plate the zucchini noodles, top with the crispy chicken breast, and spoon the warm marinara sauce over the center. Garnish with freshly chopped basil.