NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 large pasture-raised egg

1.5 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

0.5 cup organic marinara sauce

0.75 oz grass-fed shredded mozzarella cheese

1 cup organic zucchini noodles

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Crack the pasture-raised egg into a shallow bowl and whisk until smooth to create an even binder.

• 3

  In a separate shallow dish, combine the almond flour, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper for a flavorful crust.

• 4

  Dip the chicken into the egg wash, allowing any excess to drip off, then press firmly into the almond flour mixture to coat both sides completely.

• 5

  Heat the avocado oil in a large non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through.

• 6

  Spoon the organic marinara sauce over the chicken and top with the grass-fed mozzarella, then cover the pan for 1-2 minutes until the cheese is bubbly and melted.

• 7

  Remove the chicken from the pan and briefly sauté the organic zucchini noodles in the remaining juices for 1 minute before serving the chicken on top.