Chicken Parm with Almond Flour

Name: Chicken Parm with Almond Flour
Cuisine: Mediterranean
Ingredients: 13/4 lbs Boneless Skinless Chicken Breast; 1/2 cup(s) Almond Flour; 2 tbsp Large Flake Nutritional Yeast; 2 tsp Large Flake Nutritional Yeast; 1/2 tsp Salt; 1/2 tsp Black Pepper; 1 (15oz.) can Petite Diced Tomatoes; 1/2 tsp Dried Oregano; 2 small Garlic Cloves minced; 2 stalk Scallions, chopped; 2 medium Zucchini spiraled

6 steps

Slight Variation of Chicken Parm 4 servings 1 Lean 3 Green 1 Healthy Fat 3 Condiments

Updated at: Thu, 17 Aug 2023 09:01:18 GMT

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Ingredients

4 servings

1.75 lbsboneless skinless chicken breast

½ cupalmond flour

2 Tbspnutritional yeast

large flake

2 tspnutritional yeast

large flake

½ tspsalt

½ tspblack pepper

1 x 15 ozcan petite diced tomatoes

½ tspdried oregano

Instructions

Step 1

Preheat oven to 400*F.

Step 2

Combine the almond flour and (2tbsp+2tsp together) of large flake nutritional yeast in a medium-sized bowl. Season chicken breast with salt (optional) and pepper, and then coat both sides with almond mixture.

Step 3

Bake the chicken for 12 to 15 minutes or until internal temperature reaches 165*F. Once cooked, remove the chicken from the oven and set aside to rest.

Step 4

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

Step 5

Zucchinis (1 lb. total), cut, sliced, or "spiralized" into noodle-like strands (should yield about 4 cups zucchini noodles). Steam zucchini "noodles" in a steamer basket over boiling water on stovetop until tender.

Step 6

Serve zucchini "noodles" with marinara and chicken.

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