NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

2 tbsp almond flour

1 tbsp parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tsp extra virgin olive oil

0.25 cup marinara sauce

0.5 oz mozzarella cheese

1 cup zucchini noodles

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg until smooth.

• 3

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

• 4

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

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 4 to 5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 7

  Lower the heat to medium-low, spoon the marinara sauce over the chicken, and top with the mozzarella cheese.

• 8

  Cover the skillet with a lid for 1 to 2 minutes until the cheese is melted and bubbly.

• 9

  While the cheese melts, lightly sauté the zucchini noodles in a separate pan for 2 minutes until just tender.

• 10

  Serve the crispy chicken parmesan over the bed of zucchini noodles.