NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.5 large Egg

0.5 cup Marinara sauce

0.75 oz Mozzarella cheese

1.5 cup Zucchini noodles

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Butterfly the chicken breast and pound it to an even half-inch thickness using a meat mallet.

• 2

  Whisk the egg in a shallow bowl. In a separate shallow dish, combine the almond flour, parmesan, garlic powder, oregano, salt, and pepper.

• 3

  Dip the chicken into the egg wash, allowing the excess to drip off, then dredge thoroughly in the almond flour mixture.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 5

  Reduce heat to low, spoon the marinara sauce over the chicken, and sprinkle with mozzarella cheese. Cover the pan with a lid for 2 minutes until the cheese is melted and bubbly.

• 6

  Remove the chicken from the pan and briefly toss the zucchini noodles in the remaining pan juices for 1-2 minutes until just tender. Serve the chicken over the noodles.