Serves: 4 Servings
2 boneless, skinless chicken breasts, halved horizontally
Salt and ground black pepper, to taste
½ cup whole-wheat panko bread crumbs
¼ cup grated Parmesan cheese
2 Tbsp flaxseed meal
1 tsp. dried oregano
½ tsp. garlic powder
2 egg whites
1 tsp water
2½ cups favorite marinara or this recipe
4 medium zucchini, spiralized
½ cup shredded mozzarella cheese
2 Tbsp fresh basil leaves, chopped
Preheat oven to 425 degrees F.
Cut chicken horizontally and pound each piece about ½ inch thick. Sprinkle with salt and freshly ground black pepper.
In a shallow dish, combine bread crumbs, Parmesan cheese, flaxseed meal, oregano and garlic powder. In a separate shallow bowl, whisk together egg whites and teaspoon of water until frothy.
Dip chicken into egg mixture and press into bread crumb mixture, coating both sides. Transfer to prepared baking sheet and repeat with the remaining chicken breasts.
Spray the tops of the chicken with cooking spray and bake in the oven for 15 to 20 minutes, until juices run clear and cooked through.
While chicken is baking, heat marinara on the stove in a small saucepan on medium heat and spiralize zucchini. Set aside on paper towels so that any excess water is soaked up and feel free to sprinkle with a little salt to help with this.
Remove chicken and top each piece with 2 tbsp marinara + 2 tbsp mozzarella and place back in the oven for an additional 5 minutes, until cheese has melted.
Spoon ¼ cup heated marinara onto zucchini noodles (this will soften your noodles so no need to cook them in a skillet), top with baked chicken parm and sprinkle with fresh basil. Enjoy!
Serving Size: 1 chicken breast + 1 spiralized zucchini • Calories: 346 • Fat: 9.6 g • Saturated Fat: 2.5 g • Carbs: 22 g • Fiber: 6.3 g • Protein: 41 g • Sugar: 7 g