NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 tbsp Almond flour

1 tbsp Grated parmesan cheese

0.25 cup Egg whites

0.5 cup Marinara sauce

0.75 oz Shredded mozzarella cheese

1 tsp Extra virgin olive oil

1.5 cup Zucchini noodles

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Dip the chicken breast into the egg whites, letting the excess drip off, then dredge thoroughly in the almond flour mixture until evenly coated.

• 5

  Heat the olive oil in a non-stick oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until the coating is golden and crispy.

• 6

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

• 7

  Transfer the skillet to the oven (or move chicken to the prepared baking sheet) and bake for 8-10 minutes until the chicken is cooked through and the cheese is bubbly.

• 8

  While the chicken bakes, lightly sauté the zucchini noodles in a separate pan for 2-3 minutes until just tender, then drain any excess moisture.

• 9

  Plate the zucchini noodles and top with the crispy chicken parmesan.