NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Liquid egg whites

1 tsp Extra virgin olive oil

0.5 cup Marinara sauce

0.75 oz Part-skim mozzarella cheese

2 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 with a meat mallet to an even 1/2-inch thickness.

• 3

  In a shallow bowl, add the liquid egg whites; in a second bowl, combine the almond flour, parmesan cheese, garlic powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg whites, then dredge it in the almond flour mixture, pressing firmly on both sides to ensure the coating adheres.

• 5

  Heat the olive oil in a medium oven-safe skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown.

• 6

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

• 7

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

• 8

  While the chicken bakes, add the zucchini noodles to a separate pan over medium heat and sauté for 2 minutes until just tender, then drain any excess moisture.

• 9

  Plate the zucchini noodles, top with the crispy chicken parmesan, and garnish with freshly chopped basil.