Chicken Parmesan with Zucchini Spaghetti (Low-Carb)

Name: Chicken Parmesan with Zucchini Spaghetti (Low-Carb)
Total time: 1200 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 4 large zucchini (6 small); 4-5 thin sliced chicken breast strips; 1 packet Shake N Bake Parmesan Breadcrumbs; 1/2 cup plain panko; 1/4 cup grated parmesan; 3 Tbsp garlic seasoning; 1 Tbsp fresh parsley; 1/2 cup flour; 3 eggs; 3 Tbsp. milk; 2 Tbsp butter; 1 Tbsp minced garlic; Spaghetti sauce; Fresh mozzarella; Olive oil; to taste Salt and pepper

Brit O'Donnell @briteats

Baltimore, MD

Chicken Parmesan with Zucchini Spaghetti (Low-Carb)

Brit O'Donnell @briteats

Saved

Ingredients

20 mins

3-4 servings

4large zucchini (6 small)
4-5thin sliced chicken breast strips
1 packetShake N Bake Parmesan Breadcrumbs
1/2 cupplain panko
1/4 cupgrated parmesan
3 Tbspgarlic seasoning
1 Tbspfresh parsley
1/2 cupflour
3eggs
3 Tbsp.milk
2 Tbspbutter
1 Tbspminced garlic
Spaghetti sauce
Fresh mozzarella
Olive oil
to tasteSalt and pepper

Saved

Steps

20 mins

1

Mix: breadcrumbs, panko, 2 Tbsp garlic seasoning, parsley, and grated parmesan.
2

Whisk: eggs and milk.
3

Coat: chicken in flour, then eggs, then breadcrumb mix.
4

Bake: chicken at 375 degrees for 10-12 minutes.
5

Remove: chicken from oven, top with fresh mozarella, return to oven for 3 minutes (or until cheese is melted).
6

While chicken is in the oven, heat spaghetti sauce of your choice on stove, seasoning if desired.
7

Use: spiralizer or julienne peeler to make zucchini "noodles."
8

Sauté: zucchini noodles in 1 tsp olive oil, minced garlic, remaining garlic seasoning, and butter until cooked but slightly firm, stirring often.
9

Add: spaghetti sauce to zucchini and stir, saving some sauce for topping.
10

Plate: Zucchini "noodles", chicken, additional sauce if desired.