Description
You’ll love this easy, keto, one-pan dinner of chicken breasts baked on a bed of zucchini “noodles”, blanketed in marinara sauce, Parmesan cheese and bubbling hot and gooey mozzarella cheese.
Ingredients
Scale
8 cups zucchini noodles
4 tablespoons olive oil
2 chicken breasts (8 ounces each), split into 4 cutlets
a pinch of salt and a dash of pepper
1 teaspoon garlic powder
1 cup marinara sauce (no sugar added)
4 tablespoons Parmesan cheese, grated
8 ounces (1/2 pound) fresh mozzarella cheese sliced into 8 rounds
12 fresh basil leaves, whole
Instructions
- Preheat oven to 375° F.
- Layer zucchini in a baking pan. Toss with olive oil, salt and pepper.
- Place chicken cutlets in a layer over zucchini. Season with salt, pepper, garlic powder and grated Parmesan cheese. Spread sauce evenly over each cutlet. Arrange mozzarella slices over each cutlet.
- Bake in oven for 30 minutes on the middle rack.
- Then place under broiler for 2-3 minutes until cheese is bubbling and browned.
- Garnish w fresh basil.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: dinner
- Method: bake
- Cuisine: Italian