NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

1 large egg white

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1 tsp extra virgin olive oil

1 medium zucchini

PREPARATION

• 1

  Spiralize or thinly slice the zucchini into noodles and set aside.

• 2

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

• 3

  In a shallow dish, whisk the egg white until slightly frothy.

• 4

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

• 5

  Dip the chicken breast into the egg white, then dredge in the almond flour mixture, pressing firmly to adhere the coating.

• 6

  Heat the olive oil in a non-stick skillet over medium heat. Cook the chicken for 5-6 minutes per side until the crust is crispy and the meat is cooked through.

• 7

  Spoon the marinara sauce over the chicken and top with the mozzarella cheese. Cover the skillet for 1-2 minutes until the cheese is melted and bubbly.

• 8

  Remove the chicken from the pan. Add the zucchini noodles to the same skillet and sauté for 2-3 minutes until just tender.

• 9

  Serve the crispy chicken over the bed of zucchini noodles.