NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 tbsp almond flour

1 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

1 tsp extra virgin olive oil

0.5 cup marinara sauce

0.5 oz shredded mozzarella cheese

1.5 cup zucchini noodles

1 tsp fresh basil

PREPARATION

• 1

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

• 2

  Slice the chicken breast into two thin cutlets and pound them to an even thickness using a meat mallet.

• 3

  In a shallow bowl, whisk the egg until smooth. In a separate bowl, combine the almond flour, grated parmesan, garlic powder, oregano, sea salt, and black pepper.

• 4

  Dip each chicken cutlet into the egg wash, allowing any excess to drip off, then dredge thoroughly in the almond flour mixture.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 2-3 minutes per side until the crust is golden and crispy.

• 6

  Transfer the seared chicken to the prepared baking sheet and top each piece with the marinara sauce and shredded mozzarella.

• 7

  Bake for 10 minutes or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.

• 8

  While the chicken bakes, quickly sauté the zucchini noodles in the same skillet used for the chicken for 2 minutes until just tender.

• 9

  Plate the zucchini noodles and top with the crispy chicken parmesan, garnishing with freshly chopped basil before serving.