NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg white

0.25 cup panko breadcrumbs

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

1 oz mozzarella cheese

1 tbsp parmesan cheese

2 cup zucchini noodles

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the chicken breast between two sheets of plastic wrap 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 panko, oregano, garlic powder, salt, and pepper.

• 4

  Dip the chicken into the egg white, then dredge in the panko mixture, pressing firmly to ensure a thick, even coating.

• 5

  Place the chicken on the baking sheet and lightly mist with olive oil. Bake for 15-18 minutes until the crust is golden and the chicken is cooked through.

• 6

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

• 7

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

• 8

  While the cheese melts, sauté the zucchini noodles in a pan with the remaining olive oil for 2-3 minutes until just tender.

• 9

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