NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

1 large egg

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1.5 cup zucchini noodles

PREPARATION

• 1

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

• 2

  Butterfly the chicken breast or pound it between two pieces of plastic wrap to an even half-inch thickness.

• 3

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

• 4

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then dredge it through the almond flour mixture until thoroughly coated on both sides.

• 5

  Heat the avocado oil in an oven-safe skillet over medium-high heat. Once hot, sear the chicken for 3 minutes per side until the crust is golden brown.

• 6

  Spoon the marinara sauce over the chicken and top with the mozzarella cheese.

• 7

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

• 8

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

• 9

  Serve the crispy chicken parmesan immediately over the bed of zucchini noodles.