NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp almond flour

2 tbsp grated parmesan cheese

1 tsp Italian seasoning

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp liquid egg whites

1 tsp avocado oil

0.5 cup marinara sauce

1 oz fresh mozzarella cheese

1 cup zucchini noodles

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the liquid egg whites. In a separate shallow bowl, combine the almond flour, grated parmesan, Italian seasoning, garlic powder, sea salt, and black pepper.

• 3

  Dip the chicken into the egg whites, letting the excess drip off, then press firmly into the parmesan mixture until fully coated on both sides.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat. Once hot, add the chicken and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 5

  While the chicken finishes, warm the marinara sauce in a small saucepan or microwave.

• 6

  Spoon the marinara sauce over the chicken in the skillet and top with the fresh mozzarella cheese. Cover the pan for 1-2 minutes until the cheese is melted and bubbly.

• 7

  In a separate small pan, lightly sauté the zucchini noodles for 2 minutes until just tender, then serve the chicken over the noodles.