NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 cup marinara sauce

0.5 oz shredded mozzarella cheese

1 cup zucchini noodles

0.25 tsp 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 thin cutlets and pound them to an even half-inch thickness using a meat mallet.

• 3

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

• 4

  Dip each chicken cutlet into the egg wash, allowing any excess to drip off, then press firmly into the almond flour mixture to ensure a thick, even coat.

• 5

  Arrange the breaded chicken on the prepared baking sheet and lightly drizzle or spray with the olive oil.

• 6

  Bake for 15 to 18 minutes, flipping halfway through, until the crust is golden and the internal temperature of the chicken reaches 165°F.

• 7

  Remove from the oven, spoon the marinara sauce over each piece of chicken, and top with the shredded mozzarella.

• 8

  Return the pan to the oven for 3 to 5 minutes, or until the cheese is melted and bubbly.

• 9

  While the cheese melts, quickly sauté the zucchini noodles in a pan over medium heat for 2 minutes until just tender, then serve the chicken over the noodles.