YOUR SOLIN GENERATED RECIPE
Baked Chicken Parmesan with Marinara
Tender chicken breast coated in a savory almond-parmesan crust and baked until golden, topped with vibrant marinara and melted mozzarella over zesty zucchini noodles.
INGREDIENTS
3.75 oz chicken breast
1.5 tbsp almond flour
2 tbsp grated parmesan cheese
0.5 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 large egg
0.5 cup marinara sauce
1 oz part-skim mozzarella cheese
1 medium zucchini
0.5 tsp olive oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Set up two shallow bowls: whisk the egg in the first, and combine almond flour, parmesan, oregano, garlic powder, salt, and pepper in the second.
Dip each chicken breast into the egg wash, then press firmly into the almond flour mixture until evenly coated on all sides.
Place the breaded chicken on the prepared baking sheet and bake for 15 to 18 minutes until the internal temperature reaches 165°F.
Top each chicken breast with marinara sauce and mozzarella cheese, then bake for an additional 3 to 5 minutes until the cheese is melted and bubbly.
While the chicken finishes, spiralize the zucchini into noodles and sauté them in a pan with olive oil over medium heat for 2 minutes until tender-crisp.
Plate the zesty zucchini noodles and top with the crispy baked chicken parmesan.