NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

2 tbsp Panko breadcrumbs

2 tbsp Parmesan cheese

0.5 cup Marinara sauce

1 medium Zucchini

1 tsp Olive oil

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into thin, even cutlets and pat them completely dry with paper towels.

• 3

  In a shallow bowl, whisk the egg until smooth; in a second bowl, combine the panko, parmesan, oregano, garlic powder, sea salt, and black pepper.

• 4

  Dip each chicken cutlet into the egg wash, then press firmly into the breadcrumb mixture until evenly coated on both sides.

• 5

  Place the coated chicken on the prepared baking sheet, drizzle with olive oil, and bake for 15-18 minutes until the crust is golden and the chicken is cooked through.

• 6

  While the chicken is in the oven, use a spiralizer to turn the zucchini into noodles and lightly sauté them in a non-stick pan for 2-3 minutes until just tender.

• 7

  Warm the marinara sauce in a small saucepan over low heat until simmering.

• 8

  To serve, plate the zucchini noodles, top with the zesty marinara sauce, place the crispy chicken on top, and garnish with freshly torn basil.