NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp almond flour

2 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

1 tsp extra virgin olive oil

0.5 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1.5 cup zucchini noodles

1 tsp fresh basil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even 1/2-inch thickness.

• 2

  In a shallow bowl, whisk the egg white until it becomes light and frothy.

• 3

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

• 4

  Dip the chicken breast into the egg white, allowing any excess to drip off, then dredge it in the almond flour mixture, pressing firmly to ensure a thick crust.

• 5

  Heat the extra virgin olive oil in a large oven-safe skillet over medium heat.

• 6

  Sear the chicken for 3-4 minutes per side until the crust is golden and the chicken is nearly cooked through.

• 7

  Spoon the marinara sauce over the chicken and top with the shredded mozzarella cheese.

• 8

  Place the skillet under the oven broiler for 2-3 minutes until the cheese is melted, bubbly, and slightly browned.

• 9

  While the chicken rests, lightly sauté the zucchini noodles in a separate pan for 2 minutes until just tender, then serve the chicken on top garnished with fresh basil.