Oven-baked Chicken Parmesan with Zucchini Noodles

This classic recipe for Baked Chicken Parmesan with Zucchini Noodles is lighter, satisfying and can easily be made in just 30 minutes or less!

A cook must say you all are in for quite the treat because this Baked Chicken Parmesan is definitely a favorite of ours and when thrown together with some spiralize

Chicken parmesan is legit comfort food at its finest and the great thing about this recipe is how eeeeeasy it is! Seriously. Once you dredge the chicken in the egg wash and bread crumbs, you just bake, top with cheese and marinara then throw it over some zucchini noodles. A cook can also guarantee that you will have this satisfying lighter dinner on your table in just 30 minutes or l

What goes in

• 2 boneless, skinless chicken breasts, halved horizontally
• Salt and ground black pepper, to taste
• 1/2 cup whole-wheat panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons flaxseed meal
• 1 teaspoon. dried oregano
• 1/2 teaspoon. garlic powder
• 2 egg whites
• 1 teaspoon water
• 2 1/2 cups favorite marinara or this recipe
• 2 medium zucchini, spiralized
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons fresh basil leaves, chopped
• Cooking spray

How it comes together

1. Preheat oven to 425 degrees F.
2. Cut chicken horizontally and pound each piece about 1/2 inch thick. Sprinkle with salt and freshly ground black pepper.
3. 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.
4. 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.
5. 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.
6. While chicken is baking, heat marinara on the stove in a small saucepan on a moderate burner and spiralize zucchini. Hold nearby on paper towels so that any excess water is soaked up and feel free to sprinkle with a little salt to help with this.
7. 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.
8. Spoon 1/4 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!