48 ounces frozen zucchini noodles, thawed and drained
Preheat oven to 400 F.
Pound the chicken breasts until ½-inch thick.
Create the dredging station. Gather three large plates with high side rims. Pour almond meal into one. Crack eggs into the second one and beat with a fork. Into the third dish, add the gluten-free breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Whisk this mixture until combined.
Dredge each chicken breast in the almond meal, then the eggs, and finally into the cheese and breadcrumb mixture.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chicken breasts. Allow them to cook on each side for about 3 minutes, until golden brown.
Pour the marinara sauce into the bottom of a 9x13-inch baking dish. Add the crispy chicken on top. Top each chicken breast with sliced mozzarella.
Place the baking dish in the oven for 25 minutes, until the chicken is cooked through and the mozzarella cheese is melted.
While the baking dish is in the oven, prepare the zucchini noodles. In a large skillet, over medium heat, add the remaining tablespoon of olive oil. Once hot, add the minced garlic. Sauté the garlic for 30 seconds, until fragrant. Then, add the zucchini noodles. Toss the noodles in the skillet until warmed through, about 5 minutes.
Remove the zucchini noodles to serving dishes. Top with crispy chicken and red sauce.