NUTRITION

SERVINGS

INGREDIENTS

4.5 oz boneless skinless chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp whisked egg

0.33 cup marinara sauce

0.75 oz shredded mozzarella cheese

1.5 cup zucchini noodles

0.5 tsp extra virgin olive oil

1 tsp fresh basil

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Brush the chicken breast lightly with the whisked egg, then dredge it through the almond flour mixture, pressing firmly so the coating adheres.

• 5

  Place the chicken on the prepared baking sheet and bake for 15 to 18 minutes until the internal temperature reaches 165°F.

• 6

  Remove from the oven, spoon the marinara sauce over the chicken, and sprinkle with the shredded mozzarella.

• 7

  Switch the oven to broil and place the chicken back in for 2 to 3 minutes until the cheese is bubbly and slightly browned.

• 8

  While the chicken rests, sauté the zucchini noodles in a pan with olive oil over medium heat for 2 minutes until just tender.

• 9

  Serve the crispy chicken over the zucchini noodles and garnish with freshly chopped basil.