Start by preheating the oven to 400 degrees F. Line a baking sheet with parchment paper.
Slice the chicken breasts in half to create thinner strips. Set aside.
Add the almond flour and Italian seasoning into a large mixing bowl and whisk to combine.
In a separate bowl, add the egg and whisk.
Dip the chicken into the egg mixture, covering both sides, and then dip the chicken right into the almond flour mixture, making sure to cover both sides.
Place the chicken strips onto the parchment-lined baking sheet and bake for 15 minutes.
Remove from the oven and top each chicken strip with sauce and a sprinkle of cheese. Bake for another 5 minutes, or until the juices run clear and the chicken is completely cooked.
Add the spiralized zucchini* to a serving bowl and sprinkle with garlic powder. Top with the chicken and enjoy!
*Note: If you don’t have a spiralizer, you can buy pre-spiralized zoodles at many grocery stores or grate the zucchini for shorter “zoodles.”