Ingredients:
1 lb boneless, skinless chicken breasts * (2 Leaner)
1/4 tsp salt (1 Condiment)
1 tsp dried basil (1/2 Condiment)
1/2 tsp dried oregano (1/2 Condiment)
1/2 tsp paprika (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
1 tbsp butter, melted (2 Healthy Fats)
1 cup reduced fat mozzarella cheese ~ cheese that is 3 to 6 g fat/oz (1 Lean)
1 1/2 cups Great Value Italian diced tomatoes, blended or 3/4 cup low carb marinara sauce (3 Greens)
3 cups spaghetti squash, cooked (6 Greens)
Directions:
Preheat oven to 450 degrees. Line a baking sheet with non-stick foil.
In a medium sized bowl, combine parmesan cheese, salt, basil, oregano, paprika, and garlic powder. Set aside.
Pound the chicken breasts thin. Toss the chicken with melted butter in another medium sized bowl, coating evenly. Then dredge the chicken in cheese mixture.
Place on prepared baking sheet. Bake for 20 minutes or until chicken is completely cooked.
For each serving:
Place 4 ounces chicken on top of 1 cup (155 g) spaghetti squash, and add about 1/4 cup blended tomato sauce or low carb marinara sauce. Top with 1/3 cup reduced fat mozzarella cheese.
Makes 3 Servings
Each serving provides:
1 Leaner, 3 Greens, 3 Condiments and 1 Healthy Fat
* This tastes just as yummy without the mozzarella cheese added on top! If you would like to omit the mozzarella cheese, use 1 1/2 lbs raw chicken and increase the butter to 1 1/2 tbsp. It will provide 3 servings with each serving providing 6 ounces of lean protein with 1 Health Fat.
