NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

1 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.5 cup Marinara sauce

0.5 oz Shredded 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 pieces of plastic wrap and pound to an even half-inch thickness.

• 3

  In a shallow bowl, whisk the egg until smooth.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Transfer the skillet to the oven (or move chicken to the prepared baking sheet) and bake for 10 to 12 minutes until the chicken is cooked through and the cheese is bubbly.

• 9

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

• 10

  Serve the crispy chicken over the zucchini noodles and garnish with fresh torn basil.