NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

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 large egg

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

1.5 cup zucchini noodles

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Heat the olive oil in a small oven-safe skillet over medium-high heat. Once hot, sear the chicken for 2-3 minutes per side until the crust is golden and fragrant.

• 5

  Spoon the marinara sauce over the chicken and sprinkle evenly with the shredded mozzarella cheese.

• 6

  Place the skillet into the oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.

• 7

  While the chicken is finishing, lightly sauté the zucchini noodles in a separate non-stick pan for 2 minutes over medium heat until just tender but not watery.

• 8

  Plate the zucchini noodles and top with the crispy chicken parmesan, garnishing with extra herbs if desired.