NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 tbsp almond flour

1 tbsp nutritional yeast

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

0.5 tbsp avocado oil

0.5 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1 medium zucchini

PREPARATION

• 1

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

• 2

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

• 3

  In a shallow bowl, whisk the egg white until slightly frothy.

• 4

  In a separate shallow bowl, combine the almond flour, nutritional yeast, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Dip the chicken breast into the egg white to coat, then dredge it through the almond flour mixture, pressing firmly to ensure the crust adheres.

• 6

  Heat the avocado oil in a non-stick skillet over medium-high heat and sear the chicken for 2-3 minutes per side until the coating is golden and crisp.

• 7

  Transfer the seared chicken to the prepared baking sheet, top with the marinara sauce and mozzarella cheese, and bake for 10-12 minutes until the cheese is bubbly.

• 8

  While the chicken bakes, spiralize the zucchini into noodles and lightly sauté them in the same skillet used for the chicken for 2 minutes until just tender.

• 9

  Plate the zucchini noodles and top with the crispy chicken parmesan to serve.