A few months ago I was cooking “zoodles” nearly everyday. I bought a spiralizer on Amazon for about $14 and the rest was history. For those of you who are not familiar with these veggie noodles by now you must give them a try!
Today’s recipe for chicken parmesan features zucchini noodles that were lightly sautéed in garlic and olive oil.
Healthy Chicken Parmesan with Zoodles:
Adapted from SkinnyTaste
Ingredients for Chicken:
6 boneless, skinless thin sliced chicken breasts
½ cup whole-wheat breadcrumbs (or make at home by toasting a sliced, day old baguette in the oven and then pulsing in a food processor until finely ground)
1 teaspoon sea salt
4 tablespoons grated Parmesan and Asiago cheese blend
2 cups marinara sauce (+ 1 cup for serving)
2 teaspoons Italian Seasoning
2 tablespoons olive oil
2/3 cup part-skim mozzarella cheese
Olive Oil Cooking spray
Ingredients for Zoodles:
3 large zucchini
1½ tbsp olive oil
2 cloves garlic
Preheat the oven to 450 degrees. Season the chicken breasts with salt.
Spray a baking sheet with cooking spray. In a bowl, mix together the Italian Seasoning, bread crumbs, and Parmesan/Asiago cheese blend.
Brush the olive oil over the chicken breasts and lightly toss the chicken into the bread crumbs.
Bake the chicken for 20 minutes and then flip and cook for an additional 7 minutes until fully cooked.
While the chicken is cooking, start spiraling the zucchini into long thin spaghetti “zoodles”. In a skillet, heat olive oil and add garlic over medium heat. Saute for 3-4 minutes. Then add zoodles. Cook until slightly done and still firm.
Remove chicken from the oven and place into a large skillet. Add marinara sauce and baked chicken. Spoon 1-2 tablespoons of marinara sauce on top of the chicken and sprinkle with mozzarella cheese. Cover and allow the cheese to melt.
Serve chicken on top of zoodles with fresh tomatoes and extra marinara sauce.
Enjoy! And make sure to check out the SkinnyTaste blog or cookbook for more awesome recipes!