NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Parmesan cheese

2 tbsp Almond flour

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

0.5 cup Marinara sauce

2 cups Zucchini noodles

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Whisk the egg in a shallow bowl. In a separate shallow dish, combine the almond flour, grated parmesan cheese, dried oregano, sea salt, and black pepper.

• 3

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then press it firmly into the parmesan mixture until evenly coated on both sides.

• 4

  Place the coated chicken onto the prepared baking sheet and bake for 18 to 22 minutes, or until the crust is golden and the internal temperature reaches 165°F.

• 5

  While the chicken is baking, warm the marinara sauce in a small saucepan over low heat until it reaches a gentle simmer.

• 6

  Heat the olive oil in a large skillet over medium heat. Sauté the zucchini noodles for 2 to 3 minutes until they are just tender but still maintain a slight crunch.

• 7

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