NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

1 large Egg white

0.25 cup Marinara sauce

0.5 oz Shredded mozzarella cheese

1 tsp Extra virgin olive oil

1 cup Spiralized zucchini

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a baking sheet with the olive oil.

• 2

  Place the chicken breast between two sheets of parchment paper and pound 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 dish, combine the almond flour, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Dip the chicken breast into the egg white, ensuring it is fully coated, then dredge it through the almond flour mixture, pressing firmly so the coating adheres.

• 6

  Place the chicken on the prepared baking sheet and bake for 12 to 15 minutes until the coating is golden and the chicken is cooked through.

• 7

  Remove the pan from the oven, spoon the marinara sauce over the center of the chicken, and sprinkle with the shredded mozzarella.

• 8

  Return the chicken to the oven for another 3 to 5 minutes until the cheese is bubbly and melted.

• 9

  While the cheese melts, quickly sauté the spiralized zucchini in a non-stick pan over medium heat for 2 minutes until just tender.

• 10

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