NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Panko breadcrumbs

1 tbsp 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

0.5 cup Marinara sauce

0.75 oz Mozzarella cheese

1 cup Zucchini noodles

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with paper towels and slice it into even cutlets to ensure uniform cooking.

• 3

  In a shallow bowl, whisk the large egg until smooth.

• 4

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

• 5

  Dip each chicken cutlet into the whisked egg, allowing any excess to drip off, then press firmly into the breading mixture until fully coated.

• 6

  Place the breaded chicken on the prepared baking sheet and lightly mist the tops with avocado oil.

• 7

  Bake for 15-18 minutes, flipping the chicken halfway through, until the coating is golden-brown and the chicken is cooked through.

• 8

  Remove from the oven and spoon the marinara sauce over the center of each chicken cutlet, then sprinkle with shredded mozzarella cheese.

• 9

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

• 10

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

• 11

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