NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 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 large Egg white

1 tsp Extra virgin olive oil

0.5 cup Marinara sauce

0.75 oz Part-skim mozzarella cheese

1 cup Zucchini noodles

1 tsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

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

• 4

  In a second shallow bowl, whisk the egg white until slightly frothy.

• 5

  Dip the chicken breast into the egg white, letting any excess drip off, then press firmly into the almond flour mixture until fully coated.

• 6

  Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown.

• 7

  Spoon the marinara sauce over the chicken and top with the shredded mozzarella cheese.

• 8

  Transfer the skillet to the oven and bake for 10-12 minutes until the chicken is cooked through and the cheese is bubbly.

• 9

  While the chicken bakes, lightly sauté the zucchini noodles in a separate pan for 2 minutes until tender-crisp.

• 10

  Serve the crispy chicken over the zucchini noodles and garnish with fresh torn basil.