NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 tbsp almond flour

1 tbsp parmesan cheese

1 large egg white

0.5 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1 medium zucchini

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin cutlets and season both sides with sea salt and black pepper.

• 3

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

• 4

  In a separate shallow bowl, combine almond flour, parmesan cheese, garlic powder, and dried oregano.

• 5

  Dip each chicken cutlet into the egg white, then dredge in the almond flour mixture until evenly coated.

• 6

  Place the coated chicken on the prepared baking sheet and bake for 15 minutes.

• 7

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

• 8

  Return to the oven for 5-7 minutes or until the cheese is bubbly and the chicken is cooked through.

• 9

  While the chicken finishes, spiralize or thinly slice the zucchini and lightly sauté in a non-stick pan for 2-3 minutes until tender-crisp.

• 10

  Serve the crispy chicken parmesan over the zucchini noodles immediately.