Baked Chicken Mozzarella with Basil

This is a great healthy version of Chicken Parmigiana that will make its way into your weekly menu! I served mine over zoodles to keep it super fix-friendly but served it with pasta for the rest of my family.

Serves 4

1 lb chicken breasts, cut into strips

4 tomatoes, sliced

Fresh basil

1 cup fresh mozzarella

2 cups fresh baby spinach

1/2 cup marinara sauce

Optional: Panko breadcrumbs

2 zucchini, spiralized

Preheat oven to 350. Pour marinara over bottom of casserole dish to coat. Layer chicken over top and, if you are using the Panko crumbs, sprinkle on about 1/4 to 1/2 cup. Lay spinach and basil leaves over top, a thick layer is ok! Top with tomato slices and a generous helping of mozzarella. Bake for 35 minutes, finishing with a 2-3 minute high broil to brown the top.

Heat raw zucchini in pan over high heat for about 2 minutes before serving. Enjoy!

1 red container

1 green container

1/4 purple container (depending on the kind of marinara you use! Here is my clean tomato sauce recipe)

1/4-1/2 yellow container (if you use breadcrumbs)