20 min Chicken Parmesan + Zoodles

Makes 5 servings (~1 chicken breast for each serving depending on size)

Ingredients:

• 2 slices sourdough

• 2.5oz freshly grated parmesan

• 1 1/2 tsp italian seasoning

• 2 eggs

• 20oz chicken breasts (~five 4oz chicken breast)

• 4 zucchini, spiralized (I love this spiralizer). You could also do 1/2 zoodles 1/2 spaghetti noodles

• 1 tbsp avocado oil

• 4-5 slices mozarella cheese

• 1 jar marinara sauce

Instructions:

Preheat oven to 425F. In a shallow bowl, crack two eggs and whisk, In a blender, blend bread, parmesan, and seasoning together and pour into another shallow bowl. Take each breast and coat on both sides with egg mixture, then dip both sides in parmesan bread crumb mixture. In a skillet, heat avocado oil and cook chicken on both sides for 3 minutes or until slightly browned. If skillet is big enough to fit all of them, it can go right in the oven. If not, Place on a foil or parchment lined sheet pan. Place in the oven and cook for 10 minutes, top with 1/4 cup sauce for each breast and 1 slice of mozarella cheese each. Place back in oven for a few minutes until cheese is melted.

For zoodles, spiralize the zucchini. In a skillet, add a little avocado oil and add in zoodles. Sprinkle with pink salt and pepper, and toss on medium heat until “rawness” is removed but before the zoodles get soggy. Plate first and then chicken on top.

Nutrition | 1 serving (4oz chicken breast + zoodles divided evenly into 5 servings) — calories: 425, protein: 42g, carbs: 21g, fat: 18.5g, fiber: 3.1g