I am beyond words obsessed with zoodles – not only are the veggie swirls super cute and photogenic, but they are healthy to boot! I love pairing them with meatballs and marinara sauce for a quick and easy dinner, so when I saw a lightened up version of chicken parm featuring these bad boys, I knew I had to try it out. And don’t worry this recipe doesn’t disappoint. The flavor packed heirloom tomato sauce paired with the crunchy panko baked chicken, all on top of fresh zoodles is an easy way to get a few servings of veggies and end the day with a full belly. Sometimes healthy options are always the most filling, but this recipe not only fills me up, but the flavor profile puts a smile on my face. How can you a resist a meal like that?
2 tablespoons olive oil, divided
1 tablespoon chopped
6 garlic cloves, thinly sliced and divided
1 shallot, thinly sliced
1 pound heirloom tomatoes, chopped
½ cup dry white wine
½ teaspoon kosher salt, divided
½ teaspoon black pepper
3 tablespoons 2% reduced-fat Greek yogurt
1 ounce grated Parmesan cheese (about ¼ cup), divided
4 (4-ounce) skinless, boneless chicken breast cutlets
½ cup whole-wheat panko
1 teaspoon garlic powder
4 medium zucchini
2 ounces fresh mozzarella cheese, very thinly sliced
Preheat oven to 425°. Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.
Combine yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.
Using a julienne peeler, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds.
Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with remaining sauce, remaining ¼ teaspoon salt, and half of basil.
Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.
Serves 4 // 400 calories
Recipe from Cooking Light.