NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup whole wheat panko breadcrumbs

1 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 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 tsp extra virgin olive oil

1.5 cup zucchini noodles

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg white until it becomes slightly 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 to create an even crust.

• 5

  Place the breaded chicken on the prepared baking sheet and drizzle with the olive oil.

• 6

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

• 7

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

• 8

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

• 9

  While the chicken finishes, lightly sauté the zucchini noodles in a non-stick pan over medium heat for 2 minutes until tender.

• 10

  Serve the crispy chicken over the zucchini noodles and garnish with chopped fresh basil.