NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg white

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

0.5 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1 tsp extra virgin olive oil

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

  Place the chicken breast between two pieces of plastic wrap and gently pound with a meat mallet until it is an even half-inch thickness.

• 3

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

• 4

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

• 5

  Dip the chicken breast into the egg white, letting any excess drip off, then press into the almond flour mixture until evenly coated on both sides.

• 6

  Place the coated chicken on the prepared baking sheet and bake for 12 to 15 minutes until the crust is golden and the chicken is nearly cooked through.

• 7

  Remove from the oven and spoon the marinara sauce over the chicken, then sprinkle with the shredded mozzarella cheese.

• 8

  Return to the oven for another 3 to 5 minutes until the cheese is melted and bubbly.

• 9

  While the chicken finishes, heat the olive oil in a skillet over medium heat and sauté the zucchini noodles for 2 minutes until just tender.

• 10

  Serve the chicken parmesan over the bed of zucchini noodles and garnish with freshly chopped basil.