NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg white

2 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

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

2 cups zucchini noodles

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pound the chicken breast between two pieces of plastic wrap to an even half-inch thickness and pat thoroughly dry with paper towels.

• 3

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

• 4

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

• 5

  Dip the chicken breast into the egg white to coat, then dredge it in the almond flour mixture, pressing firmly so the breading adheres to all sides.

• 6

  Place the breaded chicken on the prepared baking sheet and bake for 15 minutes until the coating starts to turn golden.

• 7

  Remove the pan from the oven, spoon the marinara sauce over the chicken, and top with the shredded mozzarella cheese.

• 8

  Return the chicken to the oven for 5-7 minutes until the cheese is melted and bubbly and the chicken is cooked through.

• 9

  While the chicken finishes, sauté the zucchini noodles in a pan with the olive oil over medium heat for 2-3 minutes until just tender.

• 10

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