YOUR SOLIN GENERATED RECIPE
Tender chicken breast coated in a savory almond-herb crust and pan-seared until golden, then topped with vibrant marinara and melted mozzarella over a bed of zucchini noodles.
INGREDIENTS
5 oz chicken breast
1.5 tbsp almond flour
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
2 tsp extra virgin olive oil
0.33 cup marinara sauce
0.75 oz mozzarella cheese
1 tsp parmesan cheese
1 cup zucchini noodles
1 tsp fresh basil
PREPARATION
Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it reaches an even half-inch thickness.
In a shallow bowl, whisk together the almond flour, sea salt, black pepper, garlic powder, and dried oregano.
Press the chicken breast firmly into the almond flour mixture on both sides until evenly coated.
Heat the olive oil in a medium non-stick skillet over medium heat. Once hot, add the chicken and sear for 4 to 5 minutes per side until the crust is golden and the chicken is cooked through.
Reduce the heat to low. Spoon the marinara sauce over the chicken and top with the mozzarella cheese.
Cover the skillet with a lid for 1 to 2 minutes until the cheese is melted and bubbly.
While the cheese melts, quickly steam or lightly sauté the zucchini noodles until just tender.
Plate the zucchini noodles, top with the crispy chicken parmesan, and garnish with grated parmesan and fresh basil.