NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Whole wheat panko breadcrumbs

1 large Egg white

0.5 cup Marinara sauce

0.75 oz Shredded mozzarella cheese

1 tbsp Grated parmesan cheese

1.5 cup Zucchini noodles

1 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and lightly grease a baking sheet with the olive oil.

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and dried oregano.

• 3

  In a small shallow bowl, whisk the egg white until slightly frothy; place the panko breadcrumbs in a second shallow bowl.

• 4

  Dip the seasoned chicken into the egg white, then press firmly into the panko breadcrumbs until the chicken is completely and evenly coated.

• 5

  Place the coated chicken on the prepared baking sheet and bake for 15 to 18 minutes, or until the crust is golden and the chicken is cooked through.

• 6

  Remove the pan from the oven, spoon the marinara sauce over the chicken, and sprinkle with the shredded mozzarella.

• 7

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

• 8

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

• 9

  Plate the zucchini noodles, top with the crispy chicken parmesan, and finish with a sprinkle of grated parmesan cheese.