Chicken Parmesan with Zucchini Noodles

Ingredients

• 1.5 lbs Chicken breast
• 3/4 cup Grated Parmesan cheese
• 1/4 cup Almond flour
• 1 large Egg
• 3 medium Zucchini
• 3 tbsp Olive oil
• 2 cloves, minced Garlic
• 1 tsp Dried oregano
• 1/2 tsp Dried basil
• 1/4 tsp (optional) Red pepper flakes
• to taste Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Prepare zucchini noodles using a spiralizer or vegetable peeler. Lightly salt and set aside in a colander to drain excess moisture.
3. In a shallow dish, whisk the egg with a tablespoon of water.
4. In another shallow dish, combine almond flour, 1/2 cup Parmesan cheese, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper.
5. Pat chicken breasts dry with paper towels. Dip each chicken breast in the egg wash, then dredge in the almond flour mixture, ensuring it's fully coated. Press firmly to adhere.
6. Heat olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the chicken breasts for 3-4 minutes per side until golden brown. Avoid overcrowding the pan; work in batches if necessary.
8. Remove skillet from heat. Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the chicken breasts.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
10. While the chicken is baking, gently squeeze any excess moisture from the zucchini noodles using paper towels. Sauté the zucchini noodles in a separate pan with the remaining olive oil and minced garlic over medium heat for 2-3 minutes, until tender-crisp.
11. Serve the chicken Parmesan immediately over the zucchini noodles.

Cuisine: Italian

Suitability: low carb,high protein

Prep Time: 30 mins

Cook Time: mins

Serving Size: 3

Meal Type: dinner