NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 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

1 tsp Extra virgin olive oil

0.5 cup Marinara sauce

0.75 oz Shredded mozzarella cheese

1.5 cup Zucchini noodles

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Place the chicken breast between two pieces of plastic wrap and pound to an even half-inch thickness using a meat mallet or heavy skillet.

• 3

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

• 4

  Dip the chicken into the egg wash, allowing excess to drip off, then press firmly into the almond flour mixture until fully coated on both sides.

• 5

  Heat the extra virgin olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 2-3 minutes per side until the crust is golden brown.

• 6

  Spread the marinara sauce evenly over the top of the chicken and sprinkle with the shredded mozzarella cheese.

• 7

  Transfer the skillet to the oven and bake for 10-12 minutes until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.

• 8

  While the chicken bakes, lightly sauté the zucchini noodles in a separate pan over medium heat for 2 minutes until just tender.

• 9

  Serve the crispy chicken over the bed of zucchini noodles and garnish with fresh torn basil leaves.