NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Almond flour

1.5 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 large Egg

0.5 tbsp Extra virgin olive oil

0.33 cup Marinara sauce

1.5 cup Zucchini noodles

1 tsp Fresh basil

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and pat dry with a paper towel to ensure the coating sticks properly.

• 2

  In a shallow bowl, whisk the egg until smooth; in a second bowl, combine the almond flour, parmesan, oregano, garlic powder, salt, and pepper.

• 3

  Dip each chicken cutlet into the egg wash, then dredge in the parmesan mixture, pressing firmly on both sides to create a thick, even crust.

• 4

  Heat the olive oil in a large skillet over medium heat and sear the chicken for 4-5 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees.

• 5

  While the chicken cooks, warm the marinara sauce in a small saucepan over low heat until it begins to simmer.

• 6

  Remove the chicken from the skillet and set aside; in the same skillet, flash-sauté the zucchini noodles for 2 minutes until they are just tender but still have a slight crunch.

• 7

  Arrange the zucchini noodles on a plate, place the crispy chicken on top, and ladle the warm marinara sauce over the center of the chicken.

• 8

  Garnish the dish with thinly sliced fresh basil and serve immediately while hot.