NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Chicken breast

0.25 cup Panko breadcrumbs

1 tbsp Parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

0.5 cup Marinara sauce

0.75 oz Mozzarella cheese

1.5 cup Zucchini noodles

1 tsp Olive oil

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

• 3

  Dip the chicken breast into the egg wash, letting any excess drip off, then press firmly into the panko mixture until evenly coated on all sides.

• 4

  Place the breaded chicken on the prepared baking sheet and bake for 15 to 18 minutes until the coating is golden and the chicken is cooked through.

• 5

  Remove the tray from the oven and spoon the marinara sauce over the center of the chicken, then sprinkle with the shredded mozzarella cheese.

• 6

  Return the chicken to the oven for 3 to 5 minutes, or until the cheese is bubbly and lightly browned.

• 7

  While the chicken finishes, heat the olive oil in a skillet over medium heat and sauté the zucchini noodles for 2 to 3 minutes until just tender.

• 8

  Plate the zucchini noodles and top with the hot chicken parmesan, serving immediately while the crust is perfectly crisp.