NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

0.25 cup whole wheat panko breadcrumbs

1 tbsp parmesan cheese

1 tbsp dijon mustard

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup marinara sauce

1 oz mozzarella cheese

1 tsp extra virgin olive oil

1.5 cup zucchini noodles

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with the extra virgin olive oil.

• 2

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  In a small bowl, brush the chicken breast with a thin, even layer of Dijon mustard to act as a binder.

• 4

  In a separate shallow dish, combine the panko breadcrumbs, grated parmesan, garlic powder, and dried oregano.

• 5

  Press the chicken firmly into the breadcrumb mixture until it is thoroughly and evenly coated on all sides.

• 6

  Place the chicken on the prepared baking sheet and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F.

• 7

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

• 8

  Switch the oven to the broil setting and return the chicken for 2 to 3 minutes until the cheese is bubbly and slightly golden.

• 9

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

• 10

  Plate the zucchini noodles and place the crispy chicken parmesan on top to serve immediately.