NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Almond flour

2 tbsp Grated parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

0.5 cup No-sugar-added marinara sauce

1 oz Part-skim mozzarella cheese

1 cup Zucchini noodles

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Brush both sides of the chicken breast with the extra virgin olive oil, then dredge it in the almond flour mixture, pressing firmly to adhere.

• 5

  Place the coated chicken on the prepared baking sheet and bake for 15-18 minutes until the internal temperature reaches 160°F.

• 6

  Remove the pan from the oven, spoon the marinara sauce over the chicken, and top with the shredded mozzarella cheese.

• 7

  Switch the oven to broil and return the chicken for 2-3 minutes until the cheese is bubbly and slightly browned.

• 8

  While the chicken rests, quickly sauté the zucchini noodles in a pan for 2 minutes until just tender.

• 9

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