NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tsp extra virgin olive oil

0.5 cup marinara sauce

2 cups zucchini noodles

1 tbsp fresh basil

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and slice it into thin, even cutlets.

• 2

  In a shallow bowl, whisk the egg until smooth. In a second shallow bowl, combine the almond flour, parmesan cheese, garlic powder, oregano, sea salt, and black pepper.

• 3

  Dip each chicken cutlet into the egg wash, allowing excess to drip off, then dredge thoroughly in the parmesan mixture, pressing gently to adhere.

• 4

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

• 5

  While the chicken cooks, warm the marinara sauce in a small saucepan over low heat.

• 6

  Remove the chicken from the skillet and set aside. In the same skillet, add the zucchini noodles and sauté for 1-2 minutes until just tender but still bright green.

• 7

  Place the zucchini noodles on a plate, top with the crispy chicken and warm marinara sauce, then garnish with fresh basil leaves.