NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

2 tbsp panko breadcrumbs

2 tbsp grated parmesan cheese

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1 oz shredded mozzarella cheese

1 cup zucchini noodles

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper or place a wire rack over the sheet.

• 2

  Place the chicken breast between two sheets of plastic wrap and pound to an even half-inch thickness to ensure uniform cooking.

• 3

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

• 4

  Dip the chicken breast into the egg wash, allowing excess to drip off, then press firmly into the breadcrumb mixture until thoroughly coated on all sides.

• 5

  Place the coated chicken on the prepared baking sheet, drizzle with olive oil, and bake for 12-15 minutes until the crust is golden and the chicken is cooked through.

• 6

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

• 7

  Switch the oven to broil and place the chicken back inside for 2-3 minutes until the cheese is melted and bubbling.

• 8

  While the cheese melts, quickly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until just tender.

• 9

  Serve the crispy chicken over the warm zucchini noodles and garnish with chopped fresh parsley.