NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

0.5 large Egg

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

1 tsp Extra virgin olive oil

0.5 cup Marinara sauce

1 oz Part-skim mozzarella cheese

1.5 cup Zucchini noodles

1 tsp Fresh basil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

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

• 3

  Dip the chicken into the egg wash, allowing excess to drip off, then press firmly into the almond flour mixture until fully coated.

• 4

  Heat the olive oil in a non-stick skillet over medium heat. Add the chicken and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 5

  Spread the marinara sauce over the chicken and top with the shredded mozzarella cheese. Cover the pan with a lid for 1-2 minutes until the cheese is melted and bubbly.

• 6

  In a separate pan, lightly sauté the zucchini noodles for 2 minutes until just tender but still crisp.

• 7

  Plate the zucchini noodles, top with the crispy chicken parmesan, and garnish with fresh torn basil.