Parmesan Chicken Zoodles

Prep Time: 30 minutes | Cook Time: 20 minutes | About 484 kcal per serving

3 large zucchini 1 lb boneless, skinless chicken breasts 1 large egg 1 cup homemade breadcumbs 1/2 cup fresh grated Parmesan cheese 1/4 tsp salt 1/4 tsp dried Italian herb seasoning 1 1/2 cups organic marinara sauce Shredded mozzarella cheese Yield: 4 servings

​​ Make your ‘zoodles’ with the zucchini and a spiralizer with a small hole blade attachment. Preheat oven to 400 degrees. Cut chicken into strips and whisk eggs in a bowl until light and fluffy. In a separate bowl, mix the breadcrumbs with the parmesan, salt and seasoning. Dip chicken into egg wash, one piece at a time, and then roll through the breadcrumb mixture till each piece is thoroughly coated. Place chicken tenders one by one on a baking sheet lined with parchment paper. Sprinkle salt over the top. Bake chicken for approx 18 minutes, and until breadcrumbs are lightly browned and chicken is cooked through. Remove chicken from oven, sprinkle top with mozzarella cheese, and return to oven until cheese is melted, around 2 mins. While Parmesan chicken tenders are baking, warm the marinara sauce in a pan. Steam Zoodles for around 3 minutes until desired texture. Then divide between bowls, add 2 or 3 chicken tenders to each bowl and top with marinara sauce. Serve and enjoy! Serve with fresh Salad for maximum taste.

Parmesan Chicken Zoodles

Prep Time: 30 minutes | Cook Time: 20 minutes | About 484 kcal per serving

Ingredients:

3 large zucchini 1 lb boneless, skinless chicken breasts 1 large egg 1 cup homemade breadcumbs 1/2 cup fresh grated Parmesan cheese 1/4 tsp salt 1/4 tsp dried Italian herb seasoning 1 1/2 cups organic marinara sauce Shredded mozzarella cheese Yield: 4 servings

Directions:

​​ Make your ‘zoodles’ with the zucchini and a spiralizer with a small hole blade attachment. Preheat oven to 400 degrees. Cut chicken into strips and whisk eggs in a bowl until light and fluffy. In a separate bowl, mix the breadcrumbs with the parmesan, salt and seasoning. Dip chicken into egg wash, one piece at a time, and then roll through the breadcrumb mixture till each piece is thoroughly coated. Place chicken tenders one by one on a baking sheet lined with parchment paper. Sprinkle salt over the top. Bake chicken for approx 18 minutes, and until breadcrumbs are lightly browned and chicken is cooked through. Remove chicken from oven, sprinkle top with mozzarella cheese, and return to oven until cheese is melted, around 2 mins. While Parmesan chicken tenders are baking, warm the marinara sauce in a pan. Steam Zoodles for around 3 minutes until desired texture. Then divide between bowls, add 2 or 3 chicken tenders to each bowl and top with marinara sauce. Serve and enjoy! Serve with fresh Salad for maximum taste.