NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup panko breadcrumbs

1 large egg white

0.5 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1 tbsp parmesan cheese

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

1 medium zucchini

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with the olive oil.

• 2

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 3

  In a shallow bowl, whisk the egg white until slightly frothy. In a second bowl, combine the panko breadcrumbs, parmesan cheese, garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg white, letting any excess drip off, then press firmly into the panko mixture until fully coated on both sides.

• 5

  Place the chicken on the prepared baking sheet and bake for 12-15 minutes, or until the coating is golden and the chicken is nearly cooked through.

• 6

  Remove the tray from the oven. Spoon the marinara sauce over the chicken and top with the shredded mozzarella cheese.

• 7

  Return to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly.

• 8

  While the chicken finishes, use a spiralizer to turn the zucchini into noodles. Sauté them quickly in a pan for 2 minutes until just tender.

• 9

  Plate the zucchini noodles, top with the crispy chicken parmesan, and garnish with freshly chopped basil.