NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

2 tbsp grated parmesan cheese

0.5 large egg

0.25 tbsp extra virgin olive oil

0.5 cup no-sugar-added marinara sauce

1.5 cups spiralized zucchini

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

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

• 3

  Dip the chicken into the egg wash, then dredge in the parmesan mixture, pressing firmly to ensure an even coating.

• 4

  Heat the olive oil in a non-stick skillet over medium heat. Cook the chicken for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 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, quickly sauté the spiralized zucchini for 2-3 minutes until just tender but not mushy.

• 7

  Place the zucchini noodles on a plate, top with the crispy chicken, and finish with a generous pour of warm marinara sauce.