NUTRITION

SERVINGS

INGREDIENTS

2.75 oz chicken breast

1 large egg white

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

0.75 oz shredded mozzarella cheese

1 tsp olive oil

1 medium zucchini

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a baking sheet with the olive oil.

• 2

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

• 3

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

• 4

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

• 5

  Dip the chicken breast into the egg white, ensuring it is fully moistened, then press it firmly into the almond flour mixture to coat both sides.

• 6

  Place the coated chicken on the prepared baking sheet and bake for 15 minutes.

• 7

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

• 8

  Return the chicken to the oven for another 5 to 7 minutes until the cheese is melted and bubbly.

• 9

  While the chicken finishes, spiralize the zucchini into noodles and lightly steam or sauté them for 2 minutes to serve as a fresh base for the chicken.