NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 large Egg

3 tbsp Whole wheat panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

1 oz Part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

0.5 cup Marinara sauce

1 tsp Extra virgin olive oil

1 cup Zucchini

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin, even cutlets and season both sides with sea salt and black pepper.

• 3

  Set up a breading station with two shallow bowls: whisk the egg in the first bowl, and combine panko, garlic powder, and oregano in the second.

• 4

  Dip each chicken cutlet into the egg wash, allowing excess to drip off, then press firmly into the panko mixture until fully coated.

• 5

  Place the coated chicken on the prepared baking sheet, drizzle with olive oil, and bake for 12 minutes.

• 6

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

• 7

  Return to the oven for 5-7 minutes until the cheese is melted and bubbly and the chicken is cooked through.

• 8

  While the chicken finishes, steam or lightly sauté the sliced zucchini to serve as a fresh side dish.