NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.25 cup panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 cup marinara sauce

0.75 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

2 cup zucchini noodles

1 tsp extra virgin 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 parchment paper and gently pound with a meat mallet until it is an even half-inch thickness.

• 3

  In a shallow bowl, whisk the egg until smooth. In a second shallow bowl, combine the panko breadcrumbs, garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg wash, coating both sides, then dredge it through the panko mixture, pressing firmly to ensure the breading adheres.

• 5

  Place the chicken on the prepared baking sheet and lightly mist with olive oil spray. Bake for 12-15 minutes until the crust is golden and the chicken is nearly cooked through.

• 6

  Remove the tray from the oven. Spoon the marinara sauce over the center of the chicken, then top with the shredded mozzarella and grated parmesan.

• 7

  Return the chicken to the oven and bake for an additional 3-5 minutes, or until the cheese is bubbly and slightly browned.

• 8

  While the chicken finishes, heat the olive oil in a skillet over medium heat. Sauté the zucchini noodles for 2-3 minutes until just tender, then season lightly with a pinch of salt.

• 9

  Plate the zucchini noodles and top with the crispy chicken parmesan. Serve immediately while the cheese is hot and stretchy.