| Składnik |
Ilość |
Kalorie |
| Kabaczek, wszystkie odmiany, surowy, letni |
116.25g |
19kcal |
| Kurczak brojler, surowy, tylko mięso, pierś bez kości |
452.46g |
543kcal |
| Masło bez soli |
14.19g |
102kcal |
| Oregano suszone |
1g |
3kcal |
| Bazylia suszona |
1g |
2kcal |
| Ser, parmezan, tarty |
42.38g |
178kcal |
| Ser, mozzarella, mleko częściowo odtłuszczone |
16.13g |
41kcal |
| Sos, do makaronu, spaghetti/marinara, gotowy do podania |
169g |
85kcal |
Recipe Instructions:
Ingredients
1 lb boneless skinless chicken breasts, pounded thin
6 tbsp grated Parmesan cheese
1/2 tsp oregano
1/2 tsp dried basil
Salt and pepper
1 tbsp butter
3 tbsp part skim mozzarella cheese
3/4 cup marinara sauce (look for low-sugar or low carb)
3/4 spaghetti squash
Directions
1
Cook the spaghetti squash by either cutting it in half and roasting it for 45 minutes in a 400 degree oven OR piercing it all over with a knife and them microwaving it on high for 10 minutes or until softened. Scrape out with fork when ready to serve. Season with salt and pepper.
2
Preheat the oven to 450 degrees.
3
Stir together the Parmesan, oregano, and basil. Melt the butter and brush the chicken with the butter. Season with salt and pepper on both sides. Press each piece of chicken into the cheese.
4
Place on a baking sheet covered with cooking spray. Bake for 20 minutes and then flip over. Bake for 5 more minutes.
5
Remove from oven and spread 1 tbsp. on each chicken breast. Sprinkle with 1 tbsp. mozzarella cheese. Return to oven until melted.
6
Serve with spaghetti squash and remaining marinara sauce.
