NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless skinless chicken breast

2 tbsp Almond flour

2 tbsp Parmesan cheese

0.5 large Egg

0.5 cup Marinara sauce

1 oz Mozzarella cheese

1 medium Zucchini

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pound the chicken breast to an even thickness and season both sides with sea salt and black pepper.

• 3

  In one shallow bowl, whisk the egg; in another bowl, combine the almond flour, parmesan cheese, garlic powder, and dried oregano.

• 4

  Dip the chicken breast into the egg wash, then dredge it through the almond flour mixture, pressing firmly to ensure the coating adheres.

• 5

  Place the coated chicken on the prepared baking sheet, drizzle with olive oil, and bake for 15 minutes.

• 6

  While the chicken bakes, spiralize the zucchini into noodles and lightly sauté them in a pan for 2 minutes until just tender.

• 7

  Remove the chicken from the oven, top with marinara sauce and mozzarella cheese, then broil for 2-3 minutes until the cheese is bubbly and golden.

• 8

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