NUTRITION

SERVINGS

INGREDIENTS

4.5 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.

• 2

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

• 3

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

• 4

  Dip the chicken breast into the egg white, then press it firmly into the breadcrumb mixture until it is evenly coated on all sides.

• 5

  Place the coated chicken on the prepared baking sheet and bake for 15 to 18 minutes until the crust is golden and the chicken is cooked through.

• 6

  Remove the chicken from the oven, spoon the marinara sauce over the top, and sprinkle with the shredded mozzarella.

• 7

  Switch the oven to broil and place the chicken back in for 2 minutes until the cheese is melted and bubbly.

• 8

  While the cheese melts, heat the olive oil in a large skillet over medium heat and sauté the zucchini noodles for 2 to 3 minutes until just tender.

• 9

  Serve the crispy chicken parmesan immediately over the bed of warm zucchini noodles.