 | Ingredients: 2 chicken breasts 2 T almond flour or meal salt, pepper, oregano Prosciutto (we use Applegate) 1 Zucchini (doodle them!) 2 carrots 2 T olive oil 2 cloves garlic (or more if you love it!) 1 can diced tomatoes |
Looks and sounds fancy, but this meal can be ready in 30 minutes!
Preheat oven to 425. Lightly salt and pepper the chicken breasts, then coat them in almond flour and place in baking dish. Sprinkle with oregano. Wrap prosciutto around the chicken - make sure they're covered! Bake for 25 minutes
For the sauce: sauté garlic in oil over medium heat for 1 minute. add the carrots and cook another 2 minutes or so. Add in the can of tomatoes and about a tsp of oregano and/or basil. Simmer while the chicken bakes.
Heat another tablespoon of olive oil in a saute pan; add the zoodles and cook for just 2 minutes until they just begin to soften.
Serve chicken breast with sauce over the zoodles!
Preheat oven to 425. Lightly salt and pepper the chicken breasts, then coat them in almond flour and place in baking dish. Sprinkle with oregano. Wrap prosciutto around the chicken - make sure they're covered! Bake for 25 minutes
For the sauce: sauté garlic in oil over medium heat for 1 minute. add the carrots and cook another 2 minutes or so. Add in the can of tomatoes and about a tsp of oregano and/or basil. Simmer while the chicken bakes.
Heat another tablespoon of olive oil in a saute pan; add the zoodles and cook for just 2 minutes until they just begin to soften.
Serve chicken breast with sauce over the zoodles!
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