Ingredients

For the Noodles:
2 pounds zucchini, cut into noodles using a noodle slicer
1/2 teaspoon Celtic sea salt
For the Chicken:
4 boneless skinless chicken breasts, pounded
Celtic sea salt
1 cup almond flour (if you are allergic to nuts, then use 1/3 arrowroot flour, 1/3 tapioca flour and 1/3 coconut flour)
2 large eggs, beaten
2 tablespoons ghee

For the Spaghetti Sauce:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 (24-ounce) jar crushed tomatoes
1/2 teaspoon Celtic sea salt
1/2 teaspoon dried Italian seasoning
Instructions

Preheat broiler to high. Season chicken with sea salt. Place flour in one dish and the eggs in another. Heat large skillet over medium heat for 2 minutes. Add ghee, melt, and swirl to coat. Dip chicken into the eggs, then the almond flour and place into the pan. Repeat with remaining chicken pieces. Cook, without moving, for 4 minutes until bottom is golden brown. Flip chicken and cook another 4-5 minutes until second side is golden brown. Remove and place on a cooling rack set over a large baking sheet (this keeps the crust from getting soggy). Place a piece of mozzarella (or some shredded Pecorino Romano) on each piece of chicken. Broil until melted.

Combine all sauce ingredients and cook over low heat.  Simmer on low for 10 minutes.

Place zucchini noodles in a sauté pan and season with salt and garlic. Toss. Cook on stove over high heat.