NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.25 cup panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

1 oz mozzarella cheese

1 tbsp parmesan cheese

1 tsp olive oil

1 cup zucchini noodles

PREPARATION

• 1

  Preheat your oven to 400°F and lightly coat a baking sheet with the olive oil.

• 2

  Slice the chicken breast in half horizontally to create two thin cutlets of even thickness for faster, more even cooking.

• 3

  In a shallow bowl, whisk the egg until the yolk and white are fully combined.

• 4

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

• 5

  Dip each chicken cutlet into the egg wash, allowing any excess to drip off, then press firmly into the panko mixture until both sides are thoroughly coated.

• 6

  Place the breaded chicken on the prepared baking sheet and bake for 12-15 minutes until the coating is crisp and the chicken is cooked through.

• 7

  Remove the sheet from the oven and spoon the marinara sauce over each piece of chicken, then top evenly with the shredded mozzarella cheese.

• 8

  Return the chicken to the oven for an additional 5 minutes, or until the cheese is melted and starting to bubble.

• 9

  While the cheese melts, quickly sauté the zucchini noodles in a pan over medium heat for 2-3 minutes until just tender.

• 10

  Serve the crispy chicken over the bed of zucchini noodles and garnish with the parmesan cheese.