NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 large Egg

1 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

0.5 cup Marinara sauce

0.5 oz Shredded mozzarella cheese

1 medium Zucchini

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even cutlets and pound them slightly to ensure uniform thickness for even cooking.

• 3

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

• 4

  Dip each chicken cutlet into the egg wash, then dredge in the almond flour mixture, pressing firmly so the coating adheres.

• 5

  Place the chicken on the prepared baking sheet, drizzle with extra virgin olive oil, and bake for 15 minutes.

• 6

  Remove from the oven, spoon the marinara sauce over each piece of chicken, and top with the shredded mozzarella.

• 7

  Switch the oven to broil and cook for an additional 2-3 minutes until the cheese is bubbly and lightly browned.

• 8

  While the chicken rests, spiralize the zucchini into noodles and sauté them in a pan over medium heat for 2 minutes until just tender.

• 9

  Plate the zucchini noodles and top with the crispy baked chicken parmesan.