YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Parmesan with Zucchini Noodles and Marinara
Enjoy a lighter twist on a classic dish featuring tender baked chicken breast encrusted in a crunchy breadcrumb and Parmesan coating, served atop a bed of fresh zucchini noodles and smothered in a rich, homemade marinara sauce. This dish perfectly balances savory flavors with a satisfying crunch, ideal for a wholesome dinner.
INGREDIENTS
4 oz Chicken Breast
1 medium Zucchini
1/2 cup Marinara Sauce
1/4 cup Whole Wheat Breadcrumbs
2 tbsp Parmesan Cheese
Olive Oil Spray (3 sprays)
PREPARATION
Preheat your oven to 400°F.
Slice the zucchini into noodles using a spiralizer or a vegetable peeler, then set aside.
Lay the chicken breast on a cutting board and pat dry with paper towels.
Lightly coat the chicken with olive oil spray. In a small bowl, mix the whole wheat breadcrumbs with grated Parmesan cheese.
Press the breadcrumb mixture onto the chicken breast to form an even crust on both sides.
Place the breaded chicken onto a baking sheet lined with parchment paper. Spray a light coat of olive oil on top.
Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the coating is crispy.
While the chicken bakes, warm the marinara sauce in a small saucepan over medium heat.
In a separate pan, lightly sauté the zucchini noodles with a quick spray of olive oil just until tender, about 2-3 minutes.
Plate the zucchini noodles, place the crispy chicken on top, and spoon the warm marinara sauce over the chicken.
Serve immediately and enjoy your healthy, flavorful meal.