Chicken Parmesan with Zucchini Noodles & Marinara

Yield: 4 servings

Per Serving: 1 leaner, 3 green, 1 healthy fat, 3 condiments

Total Time: 30 minutes

Ingredients

• 1¾ lbs. boneless, skinless chicken breasts

• ½ cup almond flour

• 2 tbsp + 2 tsp large flake nutritional yeast

• ½ tsp each: salt & pepper, divided

• 1, 15-oz. can petite diced tomatoes

• ½ tsp dried oregano

• 2 cloves garlic, minced

• 2 scallions, chopped

• 2 medium zucchinis (1 lb. total), cut, sliced, or spiralized into noodle-like strands (should yield about 4 cups zucchini noodles)

Directions

1. Preheat oven to 400⁰F.

2. Combine almond flour and nutritional yeast in a medium-sized bowl. Season chicken breast with salt and pepper, and then coat both sides with almond mixture.

3. Bake for 12 to 15 minutes or until internal temperature reaches 165⁰F. Once cooked, remove chicken from oven and set aside to rest.

4. While chicken bakes, combine tomatoes, oregano, garlic, and scallions in a pot and simmer on low for 15 to 20 minutes.

5. Steam zucchini noodles in a steamer basket over boiling water on stovetop until tender.

6. Serve zucchini noodles with marinara and chicken.

Nutrition Facts Per Serving: 360 calories, 49g protein, 16g carbohydrate, 12g fat