NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp almond flour

2 tbsp parmesan cheese

1 large egg white

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.5 cup marinara sauce

1.5 cup zucchini noodles

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it reaches an even half-inch thickness.

• 2

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

• 3

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

• 4

  Dip the chicken breast into the egg white to coat completely, then dredge it in the parmesan mixture, pressing firmly so the crust adheres to both sides.

• 5

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

• 6

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

• 7

  Once the chicken is finished, remove it from the skillet and set aside. In the same skillet, add the zucchini noodles and sauté for 2 minutes until just tender.

• 8

  Place the zucchini noodles on a plate, top with the crispy chicken, and finish by spooning the warm marinara sauce over the center.