Posted February 17, 2018
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Ingredients:
- 4 skinless, thinly sliced Chicken Breasts
- 1/2 cup Almond Meal
- 1 tsp Black Pepper
- 1 tsp Sea Salt
- 1 tsp Oregano
- 1 tbsp Parmesan Cheese
- 1/2 cup Shredded Mozzarella Cheese
- Spiralized Zucchini Noodles (You can get them ready made in many health food stores including Whole Foods!)
- 1 cup Marinara Sauce (I use Rao’s Tomato Sauce)
Instructions:
- Mix the almond meal, oregano, black pepper and sea salt in a bowl. Sprinkle with paprika if you prefer it a little more on the spicy side. Sprinkle in some paprika if you want it spicy!
- Set oven to 450 F.
- Pour olive oil into a skillet and heat it slowly over medium. While the oil is heating, dip each breast one by one into your breading bowl.
- When the oil is hot, fry the coated breasts until they are golden brown on both sides. It should take about 3-4 minutes per side.
- Place some tomato sauce on the bottom of a baking tray. Place the chicken on the tray with some tomato sauce on top of it as well. Sprinkle the mozzarella cheese over the top of the chicken.
- Bake the chicken for 5 minutes or until the cheese melts.
- In the meantime, add the zucchini noodles to the skillet and cook it for about 5 minutes or until al dente with the remaining sauce.
- Place the zucchini noodles onto a plate and sprinkle them with some parmesan cheese which is optional.
- Place the chicken onto the zucchini noodles to serve.
- Top with fresh basil. Enjoy!