YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Garlic Zucchini Noodles
Enjoy a lighter twist on a classic Italian favorite: tender, breaded chicken baked to perfection and topped with marinara, melted mozzarella and a sprinkle of Parmesan, served alongside garlicky zucchini noodles for a fresh, nutrient-packed meal.
INGREDIENTS
6 oz Chicken Breast
2 tbsp Almond Flour
2 tbsp Grated Parmesan Cheese
1 Egg White
1/4 cup Marinara Sauce
1 oz Part-Skim Mozzarella Cheese
1 medium Zucchini (spiralized)
1 clove Garlic
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
In a shallow bowl, combine almond flour and grated Parmesan cheese. In a separate bowl, lightly beat the egg white.
Pat the chicken breast dry and dip it first into the egg white, then dredge evenly in the almond flour and Parmesan mixture.
Place the coated chicken breast on the baking sheet and lightly drizzle with olive oil.
Bake the chicken for 20-25 minutes until the coating is crispy and the internal temperature reaches 165°F (74°C).
About 5 minutes before the chicken is done, spoon marinara sauce over the top and add the mozzarella cheese, then return to the oven to melt the cheese.
Meanwhile, heat a non-stick pan over medium heat. Add a splash of olive oil and sauté minced garlic until fragrant. Toss in the spiralized zucchini, cooking for 2-3 minutes until tender but still crisp.
Plate the chicken on top of a bed of garlic zucchini noodles. Serve immediately and enjoy your healthy twist on Chicken Parmesan.