NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

0.5 large Egg

1 tbsp Almond flour

1 tbsp Parmesan cheese

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.5 cup Marinara sauce

0.5 oz Mozzarella cheese

1.5 cup Zucchini noodles

1 tsp Fresh basil

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin cutlets and pound them to an even thickness for uniform cooking.

• 3

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

• 4

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

• 5

  Heat the avocado oil in a large oven-safe skillet over medium-high heat and sear the chicken for 2 minutes per side until the crust is golden.

• 6

  Spoon the marinara sauce over each chicken cutlet and sprinkle with the shredded mozzarella cheese.

• 7

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

• 8

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

• 9

  Plate the zucchini noodles and top with the crispy chicken parmesan, finishing with a garnish of fresh basil.