Keto Chicken Bake With Zucchini Noodles Recipe

About this recipe

A delicious and low-carb dinner option featuring tender chicken breasts, zucchini noodles, and a rich tomato sauce, topped with melted mozzarella cheese.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 250 g Zucchini Yellow
• 35 g On1Y Grinder Italian Seasoning Flakes
• 500 ml Bertolli Extra Virgin Olive Oil
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Using a spiralizer or vegetable peeler, prepare the zucchini into noodle-like strands. Set aside.
3. 3. Pound the chicken breasts flat to an even thickness.
4. 4. In a shallow dish, combine almond flour, Italian seasoning, salt, and pepper. Dip each chicken breast in the mixture to coat evenly.
5. 5. Heat olive oil in a frying pan over medium heat. Brown the chicken breasts on both sides until golden, about 3-4 minutes per side. Remove from the pan and set aside.
6. 6. In a 9 x 13-inch baking dish, layer the zucchini noodles, browned chicken breasts, and marinara sauce.
7. 7. Top the dish with shredded mozzarella cheese.
8. 8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked.
9. 9. Remove from the oven and let rest for 5 minutes before serving.