Lighten up a classic with zucchini noodles. Cut carbs and calories in half with portion-savvy chicken cutlets and fresh zucchini noodles. Enjoy a lighter pasta for your favorite weeknight meal with zucchini noodles. They add a punch of fiber, and a boost of nutrients to this classic dish in just two additional minutes.
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SERVES 4; CALORIES 400; FAT 16.6g (sat 5.1g, mono 6.5g, poly 1.6g); PROTEIN 36g; CARB 23g; FIBER 5g; CHOL 91mg; IRON 3mg; SODIUM 529mg; CALC 163mg Hands-on: 25 min. Total: 1 hr. 15 min.
- 2 tablespoons olive oil, divided
- 1 tablespoon chopped fresh thyme
- 6 garlic cloves, thinly sliced and divided
- 1 shallot, thinly sliced
- 1 pound heirloom tomatoes, chopped
- 1/4 cup dry white wine
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 3 tablespoons 2% reduced-fat Greek yogurt
- 1 ounce grated Parmesan cheese (about 1/4 cup), divided
- 4 (4-ounce) skinless, boneless chicken breast cutlets
- 1/2 cup whole-wheat panko
- 1 teaspoon garlic powder
- Cooking spray
- 4 medium zucchini
- 2 ounces fresh mozzarella cheese, very thinly sliced
- 1/2 cup torn basil leaves, divided
- 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, 1/4 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 boiler 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 1/4 teaspoon salt, and half of basil.
- Arrange 3/4 cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.