Baked Chicken Marinara
We love transforming calorie-heavy classics into easy, light weeknight meals. Our take on chicken parm is served over zucchini noodles (feel free to use normal
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Cooking tools:
- Spiralizer
- Peeler
- Fork
- Mixing bowl
- Whisk
- Zip-top bag
- Airtight container
- Baking sheet
- Pastry brush
- Oven
- Stove
- Skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 lb Chicken breasts, boneless and skinless, sliced into strips
- 2 Eggs
- 1 cup Almond meal
- 1 tsp Italian seasoning
- 2 cups Marinara sauce (use your favorite store bought variety)
- 1 lb Zucchini, spiralized, sliced into noodles with a peeler, or sliced
- 1 Tbsp Oil, cooking
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