NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp egg white

0.25 cup marinara sauce

0.5 oz shredded 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

  Slice the chicken breast into thin cutlets and pound them to an even half-inch thickness using a meat mallet.

• 3

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

• 4

  In a separate shallow bowl, combine the almond flour, grated parmesan, garlic powder, oregano, sea salt, and black pepper.

• 5

  Dip each chicken cutlet into the egg white, letting the excess drip off, then press firmly into the almond flour mixture until evenly coated.

• 6

  Place the coated chicken on the prepared baking sheet and lightly mist the tops with a touch of olive oil spray.

• 7

  Bake for 12 to 15 minutes, or until the chicken is cooked through and the coating is crisp and golden.

• 8

  Spoon the marinara sauce over each piece of chicken and sprinkle with the shredded mozzarella cheese.

• 9

  Return the pan to the oven for 2 to 3 minutes until the cheese is melted and bubbly.

• 10

  While the chicken finishes, spiralize the zucchini into noodles and sauté them in a pan with the olive oil for 3 minutes until just tender.

• 11

  Serve the crispy chicken parmesan over the bed of warm zucchini noodles.