NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

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

1 oz part-skim mozzarella cheese

1.5 cups zucchini noodles

1 tsp fresh basil

PREPARATION

• 1

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

• 2

  Place the chicken breast between two pieces of plastic wrap and pound it to an even half-inch thickness.

• 3

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

• 4

  In a separate shallow bowl, combine the almond flour, grated parmesan, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Dip the chicken cutlet into the egg white, then press it firmly into the almond flour mixture until fully and evenly coated.

• 6

  Heat the olive oil in a non-stick oven-safe skillet over medium-high heat and sear the chicken for 2 minutes per side until the crust is golden.

• 7

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

• 8

  Transfer the skillet to the oven and bake for 10 to 12 minutes until the chicken is cooked through and the cheese is bubbly.

• 9

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

• 10

  Serve the crispy chicken over the bed of zucchini noodles and garnish with fresh torn basil.