NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

1 large egg white

0.5 cup marinara sauce

1.5 cup zucchini noodles

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Butterfly the chicken breast to even thickness and season both sides with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  In a separate shallow dish, combine the almond flour, grated parmesan cheese, and dried oregano to create the breading.

• 4

  Dip the seasoned chicken into the egg white, allowing excess to drip off, then press firmly into the parmesan mixture until fully coated.

• 5

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

• 6

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees.

• 7

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

• 8

  In the same skillet used for the chicken, flash-sauté the zucchini noodles for 2 minutes until just tender but not watery.

• 9

  Plate the zucchini noodles, ladle the warm marinara over them, and top with the crispy parmesan chicken.