NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp egg whites

2 tbsp almond flour

1 tsp extra virgin olive oil

0.5 cup no-sugar-added marinara sauce

0.5 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 cup zucchini noodles

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it reaches an even half-inch thickness.

• 3

  In a shallow bowl, whisk the egg whites until slightly frothy; in a separate bowl, combine the almond flour, garlic powder, oregano, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg whites, allowing any excess to drip off, then press firmly into the almond flour mixture to coat both sides thoroughly.

• 5

  Heat the olive oil in a large oven-safe skillet over medium heat and sear the chicken for 3-4 minutes per side until the crust is golden brown.

• 6

  Spread the marinara sauce over the top of the seared chicken and sprinkle with the mozzarella and parmesan cheeses.

• 7

  Transfer the skillet to the oven and bake for 8-10 minutes until the chicken is cooked through and the cheese is melted and bubbly.

• 8

  While the chicken bakes, lightly sauté the zucchini noodles in a separate pan for 2 minutes and serve the chicken parmesan immediately over the noodles.