NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 large Egg Egg

1.5 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 cup No-sugar-added marinara sauce

1 oz Shredded part-skim mozzarella cheese

1.5 cup Zucchini noodles

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a baking sheet or use an oven-safe skillet.

• 2

  Butterfly the chicken breast by slicing it horizontally almost all the way through, then opening it like a book to create a thinner, even piece.

• 3

  In a shallow bowl, whisk the egg until smooth. In a second shallow bowl, combine the almond flour, grated parmesan, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then press it firmly into the almond flour mixture until both sides are thoroughly coated.

• 5

  Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until the crust is golden and crisp.

• 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 bubbly.

• 8

  While the chicken is finishing, lightly sauté the zucchini noodles in a separate pan over medium heat for 2-3 minutes until just tender, then drain any excess moisture.

• 9

  Plate the zucchini noodles and top with the crispy chicken parmesan to serve.