# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, about 5 oz each
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Coating
04 - 1/2 cup almond flour
05 - 1/3 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1 large egg, beaten
→ Topping
09 - 1 cup marinara sauce, low-sugar
10 - 1 cup shredded part-skim mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - Fresh basil leaves for garnish
→ Zucchini Noodles
13 - 4 medium zucchini, spiralized
14 - 1 tablespoon olive oil
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
03 - In a shallow dish, combine almond flour, grated Parmesan cheese, dried Italian herbs, and garlic powder.
04 - Dip each chicken breast in beaten egg to coat, then dredge thoroughly in the almond flour mixture, pressing gently to ensure even adhesion.
05 - Arrange coated chicken breasts on the prepared baking sheet in a single layer. Bake for 18 to 20 minutes until golden brown and cooked through, with internal temperature reaching 165°F.
06 - Remove chicken from oven. Spoon marinara sauce evenly over each breast. Sprinkle mozzarella cheese and additional Parmesan cheese over the sauce. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
07 - While chicken bakes, heat olive oil in a large skillet over medium heat. Add spiralized zucchini noodles, season with salt and pepper, and sauté for 2 to 3 minutes until tender but still firm.
08 - Divide zucchini noodles among four serving plates. Top each portion with a prepared chicken breast. Garnish with fresh basil leaves and serve immediately.
