NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 tbsp extra virgin olive oil

0.5 cup marinara sauce

1.5 cup zucchini noodles

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then press it firmly into the almond-parmesan mixture until thoroughly coated on both sides.

• 4

  Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the chicken and cook for 5 to 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, add the zucchini noodles and sauté for 2 minutes until just tender but still crisp.

• 7

  Place the zucchini noodles on a plate, top with the crispy chicken, spoon the warm marinara over the center, and garnish with freshly chopped basil.