NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Egg whites

2 tbsp Whole wheat panko breadcrumbs

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

0.33 cup Marinara sauce

0.75 oz Part-skim mozzarella cheese

1 medium Zucchini

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Pound the chicken breast to an even thickness of about half an inch and pat dry thoroughly with a paper towel.

• 3

  In a shallow bowl, whisk the egg whites until slightly frothy; in a second bowl, combine panko, parmesan, garlic powder, oregano, salt, and pepper.

• 4

  Dip the chicken into the egg whites to coat, then press firmly into the breadcrumb mixture until the surface is fully covered.

• 5

  Place the chicken on the prepared baking sheet and bake for 15 minutes until the crust is golden and the internal temperature reaches 165°F.

• 6

  Spoon the marinara sauce over the center of the chicken and top with shredded mozzarella cheese.

• 7

  Return the chicken to the oven for 2 to 3 minutes until the cheese is melted and bubbly.

• 8

  While the chicken finishes, spiralize the zucchini and sauté it in a pan with olive oil for 2 minutes until just tender, then serve the chicken on top.