NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 tbsp Almond flour

1 tbsp Parmesan cheese

1 large Egg

0.5 cup Marinara sauce

0.5 oz Mozzarella cheese

1 cup Zucchini noodles

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the chicken breast in half lengthwise to create two thin cutlets and season both sides with sea salt, black pepper, and garlic powder.

• 3

  In a shallow bowl, whisk the egg until smooth; in a second bowl, combine the almond flour, parmesan cheese, and dried oregano.

• 4

  Dip each chicken cutlet into the egg wash, then dredge in the almond flour mixture, pressing firmly to ensure an even, crispy coating.

• 5

  Heat the olive oil in a skillet over medium heat and lightly sear the chicken for 2 minutes per side until the crust is golden brown.

• 6

  Transfer the chicken cutlets to the prepared baking sheet, top each with marinara sauce and mozzarella cheese, and bake for 10-12 minutes until the cheese is bubbly.

• 7

  While the chicken finishes baking, lightly sauté the zucchini noodles in the same skillet for 2-3 minutes until just tender.

• 8

  Serve the crispy chicken parmesan immediately over the zucchini noodles for a clean and satisfying meal.