NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.25 cup Egg whites

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

1.5 tsp Extra virgin olive oil

0.25 cup Marinara sauce

0.5 oz Fresh mozzarella cheese

1.5 cup Zucchini noodles

PREPARATION

• 1

  Butterfly the chicken breast and pound it to an even thickness for quick, uniform cooking.

• 2

  In a shallow bowl, whisk the egg whites until slightly frothy.

• 3

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

• 4

  Dip the chicken into the egg whites, then dredge in the almond flour mixture, pressing firmly to create a crunchy coating on both sides.

• 5

  Heat the extra virgin olive oil in a large skillet over medium heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 6

  Spoon the marinara sauce over the chicken and top with the fresh mozzarella; cover the pan for 2 minutes until the cheese is gooey and melted.

• 7

  Remove the chicken from the pan and quickly sauté the zucchini noodles in the remaining pan juices for 2 minutes until just tender.

• 8

  Plate the zucchini noodles and top with the crispy chicken parmesan to serve.