2 chicken breasts
2-3 Zucchini
1/2 cup panko
1/4 cup wheat flour
1/4 cup Parmesan cheese
1-2 tablespoons Italian seasoning
1 egg
Marinara sauce
Olive oil
1 garlic clove
Pink Himalayan or sea salt
First, slice chicken breast into thin strips. Mix the panko, flour, Italian seasoning and cheese in a shallow bowl. In a separate bowl, beat the egg. Dredge the chicken first in the egg wash and then evenly coat with panko mixture.
Heat olive oil in a skillet and fry the chicken breast for 5 minutes on each side until golden brown. You can also bake it, but we like it super crispy!
Spiralize the zucchini. Toss zucchini in 1 tbsp of olive oil and season with diced garlic clove and a dash of salt. Cook in a skillet for just a couple minutes, stirring frequently.
Use a clean spaghetti or marinara sauce. We use Victoria White Linen marinara sauce. Top the chicken and zoodles in warmed sauce and garnish with Parmesan if desired. Enjoy!
Leave A Comment.
Post a Comment