Crispy Almond-Crusted Chicken with Spicy Apricot Glaze and Zucchini Noodles

Begin by preheating your oven to 400°F. In a shallow bowl, combine 1 cup of finely chopped almonds, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt.

In another bowl, whisk together 1 large egg and 1 tablespoon of Dijon mustard until well blended. Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat thoroughly with the almond mixture.

Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F and the crust is golden brown.

While the chicken is baking, prepare the spicy apricot glaze by combining 1/2 cup of apricot preserves, 1 tablespoon of soy sauce, and 1 teaspoon of sriracha in a small saucepan over medium heat.

Stir the mixture until it is smooth and heated through, then remove it from the heat. For the zucchini noodles, spiralize 2 medium zucchinis and sauté them in a skillet over medium heat with 1 tablespoon of olive oil for 3-4 minutes, just until tender.

To serve, place a bed of zucchini noodles on each plate, top with the crispy almond-crusted chicken, and drizzle generously with the spicy apricot glaze.

Garnish with chopped fresh cilantro for an extra pop of flavor.