NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Parmesan cheese

1 large Egg white

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

0.25 tsp Garlic powder

1 tsp Extra virgin olive oil

0.25 cup Marinara sauce

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Place the chicken breast between two pieces of parchment paper and pound with a meat mallet until it reaches an even 1/2-inch thickness.

• 3

  In a shallow bowl, whisk the egg white until slightly frothy. In a second shallow bowl, combine the almond flour, parmesan cheese, sea salt, black pepper, oregano, and garlic powder.

• 4

  Spread the broccoli florets on the prepared baking sheet, mist lightly with water or a tiny bit of oil, and roast for 15-20 minutes until the edges are crisp.

• 5

  Dip the chicken breast into the egg white, letting any excess drip off, then press firmly into the parmesan-almond mixture until thoroughly coated on both sides.

• 6

  Heat the olive oil in a non-stick skillet over medium heat. Add the chicken and cook for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

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

• 8

  Plate the crispy chicken, spoon the warm marinara over the top, and serve immediately with the roasted broccoli.