NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup panko breadcrumbs

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

1.5 cup zucchini noodles

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a shallow bowl, whisk the egg white until it becomes light and frothy.

• 3

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

• 4

  Dip the chicken breast into the egg white, ensuring it is fully coated, then press it firmly into the panko mixture until the crust is even on all sides.

• 5

  Place the breaded chicken onto the prepared baking sheet and lightly drizzle with the extra virgin olive oil.

• 6

  Bake for 15 to 18 minutes until the panko crust is golden brown and the chicken is cooked through.

• 7

  Spoon the marinara sauce over the center of the chicken and top with the part-skim mozzarella cheese.

• 8

  Return the chicken to the oven for an additional 3 to 5 minutes until the cheese is bubbly and melted.

• 9

  While the cheese melts, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until tender-crisp, then serve the chicken over the noodles.