Chicken Parmesan and Roasted Zucchini

One Pan Chicken Parmesan and Roasted Zucchini

Yield: 4 servings

Source: Cooking Classy

Prep Time: 15 minutes

Cook Time: 27 minutes

Ingredients

• 4 (6 oz) boneless skinless chicken breast halves
• 3/4 cup Italian seasoned Panko bread crumbs
• 1/4 cup finely grated Parmesan cheese
• Salt and freshly ground black pepper
• 1 large egg
• 2 Tbsp olive oil , divided
• 2/3 cup marinara sauce (from a jar of store bought)
• 2/3 cup shredded mozzarella cheese
• 1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
• 1/2 tsp garlic powder
• Chopped fresh basil , for serving (optional)

Instructions

1. Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.
2. Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well. Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat.
3. Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time).
4. Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn).
5. Sprinkle with basil and serve immediately.

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Whole Wheat Pizza Crust

This pizza crust is delicious and simple to make. It freezes well so if you make it be sure to double or triple the recipe and freeze for later!

Whole Wheat Pizza Crust

Ingredients:
2.5 cups white whole wheat flour
1.5 tsp (or 1/4 ounce) active dry yeast
1/4 tsp salt
1 cup warm water (120-130 degrees)
1 tsp honey
1 tbsp olive oil
Cornmeal for sprinkling

Directions:
1. Mix honey into warm water.
2. Sprinkle yeast on top of warm water. Wait for 10 minutes (it should get foamy).
3. Pour water with honey and yeast into a large bowl. Add flour, salt and olive oil. Combine.
4. Knead for 8 minutes until you have a moderately stiff dough that is smooth and elastic.
5. Cover and let rest for 25 minutes.
6. Lightly grease two 12-inch pizza pans. Sprinkle with a little bit of cornmeal.
7. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge.
8. Pre-bake at 425 for 10 minutes.
9. Spread pizza sauce over the crust and add the toppings of your choice.
10. Bake at 425 for 10-20 minutes longer or until bubbly and hot.

If you would like to freeze the dough before baking it, rub olive oil over the dough ball and place in a freezer bag. Thaw dough in refrigerator before using.

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Chicken Spaghetti

My family loves Chicken Spaghetti, but the recipe that we grew up with is not at all healthy. It was full of white pasta, Velveeta and cream of chicken soup. I cleaned up our recipe and it is now healthy while remaining delicious!

Chicken Spaghetti
Serves: 6

Ingredients:
6 cups cooked & drained whole wheat spaghetti
4.5 cups of cooked chicken, shredded or chopped into small pieces
2 cans Rotel
1.5 cups shredded cheddar cheese
Cream of Whatever soup (recipe below)

Directions: Combine everything in a large bowl. Mix well. Serve warm.

Cream of Whatever

Ingredients:
2 tbsp butter
3 tbsp flour
1/2 cup chicken broth
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper

Directions: In a small saucepan, melt butter over medium-low heat. Whisk in flour and cook for 2 minutes, whisking constantly. Slowly stir in chicken broth and milk. Whisk until it begins to thicken. Season with salt and pepper.

Portion Fix containers per serving: 2 yellow, 1 red, 1 blue, 2 tsp.

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