NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 large Egg white

1 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 cup Marinara sauce

0.75 oz Shredded mozzarella cheese

2 cup Zucchini noodles

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Place the chicken breast between two sheets of plastic wrap and pound to an even half-inch thickness.

• 3

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

• 4

  In a separate shallow dish, combine the almond flour, parmesan cheese, oregano, garlic powder, sea salt, and black pepper.

• 5

  Dip the chicken breast into the egg white, allowing any excess to drip off, then dredge it in the almond flour mixture, pressing firmly to coat both sides.

• 6

  Place the coated chicken on the prepared baking sheet and bake for 15 to 18 minutes until the internal temperature reaches 165°F.

• 7

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

• 8

  Switch the oven to broil and cook for 2 to 3 minutes until the cheese is melted and bubbly.

• 9

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

• 10

  Serve the crispy chicken parmesan immediately over the bed of warm zucchini noodles.