NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 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

1 large Egg

0.25 cup Marinara sauce

1 oz Part-skim mozzarella cheese

1 cup Zucchini noodles

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then dredge it in the almond flour mixture, pressing firmly to ensure an even coating on both sides.

• 5

  Place the coated chicken on the prepared baking sheet and lightly drizzle or mist with the olive oil to help it crisp.

• 6

  Bake for 15 to 18 minutes, or until the coating is golden brown and the chicken is cooked through.

• 7

  Remove from the oven, spoon the marinara sauce over the center of the chicken, and top with the mozzarella cheese.

• 8

  Return to the oven for 3 to 5 minutes until the cheese is melted and bubbly.

• 9

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

• 10

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