Baked Chicken Parmesan with Zucchini Noodles
Ingredients
The chicken
-
2
pieces
boneless, skinless chicken breasts, halved horizontally
-
to taste
Salt and ground black pepper
The coating
-
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
pieces
egg whites
-
1
tsp
water
The sauce and noodles
-
2½
cups
favorite marinara sauce
-
2
medium
zucchini, spiralized
-
½
cup
shredded mozzarella cheese
-
2
Tbsp
fresh basil leaves, chopped
-
as needed
Cooking spray
Instructions
- Preheat the oven to 425°F.
- Cut the chicken horizontally and pound each piece to about ½ inch thick. Season with salt and pepper.
- In a shallow dish, mix the bread crumbs, Parmesan cheese, flaxseed meal, oregano, and garlic powder.
- In another bowl, whisk together the egg whites and water until frothy.
- Dip the chicken in the egg mixture, then coat with the bread crumb mixture and place on a baking sheet.
- Spray the tops of the chicken with cooking spray and bake for 15 to 20 minutes until cooked through.
- While the chicken is baking, heat the marinara sauce in a saucepan and spiralize the zucchini, patting it dry.
- Remove the chicken from the oven, top with marinara and mozzarella, and bake for an additional 5 minutes until the cheese melts.
- Serve the chicken over the zucchini noodles topped with marinara and fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
330
Total fat
10.3g
Total carbohydrates
18.9g
Total protein
39.2g
Sodium
598.1mg
Cholesterol
0mg
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