Low Carb Chicken Parmesan with Zucchini Noodles

Ingredients

  • Chicken Parmesan
    • 2.00 lb(s), Chicken – Breast, meat only, raw
    • 0.25 cup(s), Cheese – Parmesan, grated
    • 0.25 cup(s), Mexican Blend Shredded Cheese
    • 0.50 tsp(s), Spices – Garlic powder
    • 1.00 tsp, leaves, Spices – Oregano, dried
    • 0.10 tbsp, Spices – Onion powder
    • 2.00 stick, 24g, Polly-o String 2% Mozzarella Cheese
    • 2.00 container (9/10 cup (61g) ea.), No Salt Added Tomato Sauce
  • Zoodles
    • 4-6 small zucchini
    • 2 T. Olive Oil
    • 1 T. Minced Garlic

Directions

  1. Preheat oven to 350.
  2. Coat bottom of glass pan with sauce.
  3. Butterfly chicken breasts.
  4. Season chicken with spices.
  5. Top with remaining sauce and cheese.
  6. Bake covered for 25 mins.
  7. Broil for a few minutes at the end if you want the cheese to get bubbly and crispy.
  8. While baking, spiralize 1-2 zucchini per person.
  9. Toss zucchini in olive oil and minced garlic and sauté until fully heated.

Nutritional Information

1/4th Recipe (Chicken parm only): 371 cal, 9 g fat, 10 g carbs, 2 g fiber, 60 g protein

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