NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 tbsp almond flour

1 tbsp parmesan cheese

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

1 tsp avocado oil

0.5 cup marinara sauce

0.75 oz mozzarella cheese

1.5 cup zucchini noodles

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 for uniform cooking.

• 3

  In a shallow bowl, whisk the egg white until slightly frothy to create a binder for the breading.

• 4

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

• 5

  Dip the chicken breast into the egg white, then dredge it in the almond flour mixture, pressing firmly to adhere the coating to all sides.

• 6

  Heat the avocado oil in a non-stick oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until golden brown.

• 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 5 to 7 minutes until the cheese is bubbly and the chicken is cooked through.

• 9

  While the chicken bakes, lightly sauté the zucchini noodles in a separate pan for 2 minutes until tender-crisp, then serve the chicken on top garnished with fresh parsley.