NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

1 large egg white

0.5 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1 cup broccoli florets

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Place the chicken breast between two sheets of parchment and pound to an even thickness of about half an inch.

• 3

  In a shallow bowl, whisk the egg white until frothy. In a second bowl, combine the almond flour, parmesan cheese, garlic powder, and oregano.

• 4

  Season the chicken with sea salt and black pepper, then dip it into the egg white, followed by the almond flour mixture, pressing to adhere.

• 5

  Heat the olive oil in a non-stick oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until the coating is golden brown.

• 6

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

• 7

  Place the broccoli florets on the baking sheet next to the skillet (or transfer chicken to the sheet) and roast in the oven for 10-12 minutes until the chicken is cooked through and the cheese is bubbly.

• 8

  Serve the crispy chicken immediately alongside the roasted broccoli.