NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Whole wheat panko breadcrumbs

1 tbsp Grated parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg white

0.5 cup Marinara sauce

1 oz Shredded part-skim mozzarella cheese

1 cup Zucchini noodles

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Whisk the egg white in a shallow bowl until it becomes slightly frothy.

• 3

  In a separate shallow dish, combine the panko breadcrumbs, parmesan cheese, oregano, garlic powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg white, ensuring it is fully moistened, then press it firmly into the breadcrumb mixture to coat all sides.

• 5

  Place the breaded chicken on the prepared baking sheet and lightly mist the top with a small amount of olive oil spray to help it brown.

• 6

  Bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is beautifully golden.

• 7

  Spoon the marinara sauce over the chicken and sprinkle with the shredded mozzarella cheese.

• 8

  Return the chicken to the oven for an additional 2 to 3 minutes until the cheese is melted and bubbly.

• 9

  While the cheese melts, quickly sauté the zucchini noodles in a skillet with the olive oil over medium heat for 2 minutes until just tender.

• 10

  Plate the crispy chicken over the bed of zucchini noodles and serve immediately.