Chicken Parm with Almond Flour

Name: Chicken Parm with Almond Flour
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 ¼ lb Chicken Breast (13/4 lbs Boneless Skinless Chicken Breast); ½ cup Almond Flour (1/2 cup(s) Almond Flour); 2 tbsp Nutritional Yeast (2 tbsp Large Flake Nutritional Yeast + 2 tsp Large Flake Nutritional Yeast); ½ tsp Table Salt (1/2 tsp Salt); ½ tsp Black Pepper (1/2 tsp Black Pepper); 1 can Tomato (1 (15oz.) can Petite Diced Tomatoes); ½ tsp Dried Oregano (1/2 tsp Dried Oregano); 2 pieces Garlic (2 small Garlic Cloves minced); 2 pieces Scallion (2 stalk Scallions, chopped); 2 pieces Zucchini (2 medium Zucchini spiraled)

Chicken Parm with Almond Flour - Dinner (Mediterranean)

Mediterranean

Servings4

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Dairy Free
Egg Free

Steps

1Preheat oven to 400*F.
2Combine 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.
3Bake 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.
4While the chicken is baking, combine tomatoes, oregano, garlic, and scallions in a pot and simmer on low for 15 to 20 minutes.
5Zucchinis (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.
6Serve zucchini "noodles" with marinara and chicken.