NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

1 large egg white

0.5 cup marinara sauce

1 oz shredded mozzarella cheese

1 cup zucchini noodles

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even cutlets and pat them thoroughly dry with a paper towel to ensure the coating sticks.

• 3

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

• 4

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

• 5

  Dip each chicken cutlet into the egg white, then dredge it in the almond flour mixture, pressing firmly so the crust adheres to the meat.

• 6

  Place the coated chicken on the prepared baking sheet, drizzle with olive oil, and bake for 15-18 minutes until the crust is golden and the chicken is cooked through.

• 7

  Remove the tray from the oven, top each cutlet with marinara sauce and shredded mozzarella, then broil for 2-3 minutes until the cheese is bubbly and slightly browned.

• 8

  Lightly sauté the zucchini noodles in a pan for 1-2 minutes until just tender, then serve the crispy chicken parmesan directly on top.