NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.5 large Egg

0.5 cup Marinara sauce

0.75 oz Shredded mozzarella cheese

1 medium Zucchini

1 tsp Olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Butterfly the chicken breast by slicing it horizontally to ensure even thickness, then season both sides with sea salt and black pepper.

• 3

  In a shallow bowl, whisk the half egg; in a second bowl, combine the almond flour, grated parmesan, dried oregano, and garlic powder.

• 4

  Dip the chicken into the whisked egg, then press firmly into the almond flour mixture until the chicken is thoroughly coated.

• 5

  Place the coated chicken on the prepared baking sheet, mist lightly with olive oil, and bake for 15-18 minutes until the crust is golden and the chicken is cooked through.

• 6

  While the chicken bakes, spiralize the zucchini into long noodles and sauté them in a pan with a splash of water for 2-3 minutes until tender-crisp.

• 7

  Spoon the marinara sauce over the baked chicken and top with shredded mozzarella, then return to the oven under the broiler for 2 minutes until the cheese is bubbly.

• 8

  Arrange the zucchini noodles on a plate, place the crispy chicken parmesan on top, and serve immediately.