Chicken Parmesan with Spaghetti Squash Bowls

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1/2 cup Broccoli florets
  • 1/4 cup Carrots
  • 1/2 tsp Garlic powder
  • 1 Spaghetti squash, large
  • 1 Zucchini, cut into quarters, medium

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 cups Marinara sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Italian seasoning
  • 1/4 tsp Salt
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Panko bread crumbs

• Dairy

  • 4 oz Mozzarella, fresh
  • 1 Parmesan cheese, grated

Found on lifemadesweeter.com

Description

Ingredients

• For the spaghetti squash
• 1 large spaghetti squash
• 1 tablespoon olive oil
• salt and pepper to taste
• For the chicken
• 2 boneless, skinless, chicken breasts, pounded thinly
• 1/4 cup Panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1 large egg, beaten
• 2 cups marinara sauce
• 4 oz fresh mozzarella
• Grated Parmesan Cheese
• For the vegetables
• 1/2 cup broccoli florets
• 1 medium zucchini, cut into quarters
• 1/4 cup shredded carrots
• 1/2 tablespoon olive oil
• salt and pepper to taste

Directions

• Preheat the oven to 375º. Line a large baking sheet with parchment.
• Cut spaghetti squash in half lengthwise and place on prepared baking sheet, cut side up and season with olive oil, salt and pepper. Roast in preheated oven for 20 minutes.
• While the squash is cooking, combine the breadcrumbs, garlic powder, salt, pepper and Italian seasoning in a medium shallow bowl.
• Dip each chicken breast in the beaten egg until well coated. Then cover evenly in the bread crumb mixture.
• Remove squash from the oven after 20 minutes and push to one side of the baking pan. Lay the chicken on the remaining side and return to the oven and bake for another 15 minutes. Remove the pan again and flip the chicken to the other side. Place the broccoli, zucchini and carrots around the squash and chicken on the pan. Drizzle with olive oil and return to bake in the oven for another 10-15 minutes or until the internal temperature of the chicken has reached 165 degrees F and the squash is cooked until fork tender.
• Remove from oven, scoop out the seeds and shred the inside of each squash so that the spaghetti strands are loosened. Fill inside of each squash bowl with 1/3 cup marinara sauce, top with chicken and some vegetables and spread another layer of marinara sauce and sprinkle with mozzarella and parmesan cheese. Return to the pan to the oven and bake for another 10 minutes or until the cheese has melted.
• Serve in spaghetti squash or transfer to two bowls and sprinkle with parsley, if desired.