NUTRITION

SERVINGS

INGREDIENTS

4.5 oz 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 large egg white

1 tsp extra virgin olive oil

0.5 cup marinara sauce

2 cup zucchini noodles

1 tbsp fresh basil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to a consistent 1/2-inch thickness.

• 2

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

• 3

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

• 4

  Dip the chicken breast into the egg white to coat, then press it firmly into the parmesan mixture until both sides are well-crusted.

• 5

  Heat the olive oil in a large non-stick skillet over medium heat.

• 6

  Add the chicken to the skillet and cook for 5-6 minutes per side until the crust is golden brown and the chicken is cooked through.

• 7

  While the chicken cooks, warm the marinara sauce in a small saucepan over low heat.

• 8

  Remove the chicken from the skillet and let it rest; in the same skillet, sauté the zucchini noodles for 2 minutes until just tender.

• 9

  Plate the zucchini noodles, top with the crispy chicken breast, and ladle the warm marinara sauce over the center.

• 10

  Garnish with fresh basil before serving.