NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp egg whites

1.5 tsp extra virgin olive oil

0.25 cup marinara sauce

0.5 oz part-skim mozzarella cheese

1.5 cup zucchini

1 tsp fresh basil

PREPARATION

• 1

  Place the chicken breast between two pieces of parchment paper and pound to an even half-inch thickness to ensure even cooking.

• 2

  In a shallow bowl, whisk together the almond flour, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper.

• 3

  Place the egg whites in a separate shallow bowl and whisk until they are slightly frothy.

• 4

  Dip the chicken breast into the egg whites, then press it firmly into the almond flour mixture until it is thoroughly coated on both sides.

• 5

  Heat the olive oil in a large non-stick skillet over medium heat and sear the chicken for 4 to 5 minutes per side until the crust is golden and the meat is cooked through.

• 6

  Spoon the marinara sauce over the chicken and top with the shredded mozzarella cheese, then cover the pan for 2 minutes until the cheese is melted and bubbly.

• 7

  While the cheese melts, quickly sauté the spiraled zucchini in a separate pan for 2 minutes until it is just tender but still has a slight bite.

• 8

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