Name: Crispy Almond-Crusted Chicken Parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz raw chicken breast; 2 tbsp almond flour; 2 tbsp parmesan cheese; 2 tbsp liquid egg whites; 0.5 tbsp olive oil; 0.5 cup canned marinara sauce; 1 oz mozzarella cheese; 2 cup raw zucchini noodles; 0.25 tsp garlic powder; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 15 min

Preheat your oven broiler to high.
Place the raw chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness.
In a shallow bowl, whisk the liquid egg whites; in a second bowl, combine the almond flour, parmesan cheese, garlic powder, dried oregano, sea salt, and black pepper.
Dip the chicken into the egg whites, then dredge in the almond flour mixture, pressing firmly to ensure the coating adheres to both sides.
Heat the olive oil in a large oven-safe skillet over medium heat and sear the chicken for 5 minutes per side until the crust is golden brown and crispy.
Spoon the canned marinara sauce over the chicken and top with the mozzarella cheese.
Transfer the skillet to the oven and broil for 2-3 minutes until the cheese is bubbly and slightly browned.
While the chicken broils, lightly sauté the raw zucchini noodles in a separate pan for 2 minutes until just tender.
Serve the crispy chicken parmesan immediately over the bed of zucchini noodles.

Nutrition

Ingredients

Instructions

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