NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 large Egg

0.5 tbsp Extra virgin olive oil

0.33 cup Marinara sauce

0.75 oz Part-skim mozzarella cheese

1 cup Zucchini noodles

1 tsp Fresh basil

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 plastic wrap and pound to an even half-inch thickness to ensure uniform cooking.

• 3

  In a shallow bowl, whisk the half egg. In a second shallow bowl, combine the almond flour, grated parmesan, oregano, garlic powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg wash, allowing excess to drip off, then press firmly into the almond flour mixture until fully coated on both sides.

• 5

  Heat the olive oil in an oven-safe skillet over medium-high heat. Once shimmering, sear the chicken for 2-3 minutes per side until the crust is golden brown and crispy.

• 6

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

• 7

  Transfer the skillet to the oven (or move chicken to the prepared baking sheet) and bake for 8-10 minutes until the chicken is cooked through and the cheese is bubbly and melted.

• 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 over the zucchini noodles and garnish with freshly chopped basil.