NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 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

1 large Egg

0.5 tsp Extra virgin olive oil

0.5 cup Marinara sauce

0.5 oz Fresh mozzarella cheese

1.5 cup Zucchini noodles

1 tsp Fresh basil

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 plastic wrap and pound to an even half-inch thickness, then season both sides with sea salt and black pepper.

• 3

  In a shallow bowl, whisk the egg until smooth. In a second shallow bowl, combine the almond flour, grated parmesan, dried oregano, and garlic powder.

• 4

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

• 5

  Heat the olive oil in a medium oven-safe skillet over medium-high heat. Once hot, sear the chicken for 2-3 minutes per side until the coating is golden and crisp.

• 6

  Spread the marinara sauce over the top of the seared chicken and place the fresh mozzarella slices on top of the sauce.

• 7

  Transfer the skillet to the oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is bubbly and melted.

• 8

  While the chicken bakes, lightly sauté the zucchini noodles in a separate pan with a splash of water for 2 minutes until just tender, then drain any excess liquid.

• 9

  Plate the zucchini noodles, top with the crispy chicken parmesan, and garnish with thinly sliced fresh basil.