NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

1.5 tbsp almond flour

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

0.33 cup marinara sauce

0.75 oz mozzarella cheese

1.5 cup zucchini noodles

0.5 tsp 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 pieces of plastic wrap and pound it to an even half-inch thickness.

• 3

  Season both sides of the chicken with sea salt and black pepper.

• 4

  In a shallow bowl, lightly whisk the egg white until frothy.

• 5

  In a separate shallow dish, combine the almond flour, parmesan cheese, garlic powder, and dried oregano.

• 6

  Dip the chicken breast into the egg white, allowing any excess to drip off, then press it firmly into the almond flour mixture to coat both sides.

• 7

  Place the coated chicken on the prepared baking sheet and drizzle the olive oil evenly over the top.

• 8

  Bake for 15 to 18 minutes until the crust is golden and the chicken is cooked through.

• 9

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

• 10

  Return to the oven for 3 to 5 minutes, or until the cheese is melted and bubbly.

• 11

  While the cheese melts, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until just tender.

• 12

  Plate the zucchini noodles and place the crispy chicken parmesan on top to serve.