NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp grated parmesan cheese

1 tbsp almond flour

1 large egg

0.5 cup marinara sauce

1 medium zucchini

1 tsp olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and season both sides with sea salt and black pepper.

• 2

  In a shallow bowl, whisk the egg until smooth. In a second shallow bowl, combine the grated parmesan, almond flour, dried oregano, and garlic powder.

• 3

  Dip each chicken cutlet into the egg wash, allowing any excess to drip off, then press firmly into the parmesan mixture until evenly coated.

• 4

  Heat the olive oil in a large skillet over medium heat and cook the chicken for 4-5 minutes per side until the crust is golden and the chicken is cooked through.

• 5

  While the chicken is cooking, use a spiralizer to turn the zucchini into long noodles.

• 6

  In a small saucepan, warm the marinara sauce over low heat until it begins to simmer.

• 7

  Remove the chicken from the skillet and set aside; flash-sauté the zucchini noodles in the same skillet for 1-2 minutes until just tender.

• 8

  Plate the zucchini noodles, top with the crispy chicken cutlets, and ladle the warm marinara sauce over the top before serving.