NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Whole wheat panko breadcrumbs

1 tbsp Grated parmesan cheese

1 oz Part-skim mozzarella cheese

0.5 cup Marinara sauce

1 tsp Extra virgin olive oil

1 cup Zucchini noodles

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the whole wheat panko, grated parmesan, garlic powder, and dried oregano.

• 3

  Brush the chicken breast with half of the olive oil and season both sides with sea salt and black pepper.

• 4

  Press the chicken firmly into the panko mixture until evenly coated on all sides, then place it on the prepared baking sheet.

• 5

  Bake the chicken for 15-18 minutes, or until the internal temperature reaches 165°F and the crust is golden brown.

• 6

  Spoon the marinara sauce over the chicken and top with the shredded mozzarella; return to the oven for 2-3 minutes until the cheese is melted and bubbly.

• 7

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

• 8

  Plate the zucchini noodles and place the crispy chicken parmesan on top to serve immediately.