NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg white

2 tbsp almond flour

1 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

2 cup zucchini noodles

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Pound the chicken breast between two sheets of parchment paper to an even thickness for uniform cooking.

• 3

  Whisk the egg white in a shallow bowl until slightly frothy.

• 4

  In a separate shallow dish, combine the almond flour, grated parmesan, garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Dip the chicken breast into the egg white to coat, then press it firmly into the almond flour mixture on both sides.

• 6

  Heat the avocado oil in an oven-safe skillet over medium-high heat.

• 7

  Sear the chicken for 3 minutes per side until the crust is golden and crisp.

• 8

  Spread the marinara sauce over the top of the chicken and sprinkle with the mozzarella cheese.

• 9

  Place the skillet in the oven and bake for 10 minutes until the cheese is melted and the chicken is cooked through.

• 10

  While the chicken bakes, flash-sauté the zucchini noodles in a separate pan with lemon juice for 2 minutes until just tender.

• 11

  Serve the crispy chicken immediately over the bed of zucchini noodles.