NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup whole wheat panko breadcrumbs

1 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp egg whites

0.5 cup marinara sauce

1 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

1.5 cup zucchini noodles

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg whites until they are slightly frothy.

• 3

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

• 4

  Dredge the chicken breast into the egg whites, then press firmly into the panko mixture until both sides are evenly coated.

• 5

  Place the chicken on the baking sheet and lightly mist or drizzle with the extra virgin olive oil.

• 6

  Bake for 15 minutes, then flip the chicken and bake for another 5 minutes until the coating is crunchy and golden.

• 7

  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 cheese melts, quickly sauté the zucchini noodles in a non-stick pan for 2 minutes until just tender.

• 10

  Serve the chicken over the zucchini noodles and garnish with the grated parmesan cheese.