Chicken Parmesan with Zucchini Noodles
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • ½ tsp ground black pepper, divided • 1¾ lbs. boneless, skinless chicken breasts • ½ tsp dried oregano • 2 cloves garlic, minced • 8 tsp large flake nutritional yeast • ½ tsp salt, divided • 2 scallions, chopped • 1, (15-oz.) can petite diced tomatoes • 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.
