NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg white

1.5 tbsp almond flour

1 tbsp parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup marinara sauce

0.75 oz mozzarella cheese

1 medium zucchini

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

  Place the chicken breast between two sheets of plastic wrap 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 it becomes slightly frothy and light.

• 4

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

• 5

  Dip the chicken breast into the egg white, allowing any excess to drip off, then press it firmly into the almond flour mixture to ensure a thick, even coating.

• 6

  Place the breaded chicken on the prepared baking sheet and lightly mist the top with the extra virgin olive oil.

• 7

  Bake for 12 to 15 minutes until the crust is firm and the chicken is nearly cooked through.

• 8

  Remove from the oven, spoon the marinara sauce over the chicken, and sprinkle with the shredded mozzarella cheese.

• 9

  Return the pan to the oven for another 3 to 5 minutes until the cheese is melted, bubbly, and slightly browned.

• 10

  While the chicken finishes, spiralize the zucchini and sauté it in a non-stick pan over medium heat for 2 minutes until just tender, then serve the crispy chicken right on top.