One Pan Chicken Parmesan with Roasted Zucchini

Ingredients

What you'll need

• 4 boneless, skinless chicken breasts
• 1/2 cup crushed pork panko or gluten-free panko
• 1/4 cup grated Parmesan cheese, reduced fat
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Cooking spray
• 1 1/2 cups no-sugar-added marinara sauce
• 3/4 cup part-skim shredded mozzarella cheese
• 4 medium zucchini, sliced into half-moons
• 2 cloves garlic, minced
• Fresh basil for garnish, optional

Directions

How to make it

1. 1

   Preheat the oven to 400°F.

2. 2

   Pat the chicken dry. Mix panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a shallow bowl.

3. 3

   Lightly spray the chicken and coat both sides in the panko mixture.

4. 4

   Place the chicken on one side of a parchment-lined sheet pan and bake for 18–20 minutes.

5. 5

   Top with marinara and mozzarella, then bake 5–7 minutes more until the chicken reaches 165°F.

6. 6

   Toss zucchini and garlic with cooking spray, salt, and pepper. Add to the other side of the sheet pan for the last 15–18 minutes, stirring halfway through.

7. 7

   Finish with fresh basil and serve.