Romano Chicken with Lemon Garlic Zoodles

Mmmm. This recipe was so good. I originally saw something similar on Pinterest, but it was packed full of breaded chicken and pasta with no veggies. I just knew it would leave me feeling overly stuffed. I've been loving my new spiralizer attachment to my Kitchen Aid, so I decided to put my own spin on the recipe! It turned out great and got approval from the hubby!

INGREDIENTS

• ROMANO CHICKEN:
• ½ lb chicken breasts (butterflied or thinly cut into cutlets)
• salt and pepper
• ½ cup grated parmesan cheese (Shredded works too) 
• 1 egg
• dry parsley
• ½ cup panko bread crumbs (homemade or store-bought)
• olive oil
• 
  
• LEMON GARLIC ZOODLES:
• 2 large Zucchini 
• juice from 1 lemon, or to taste
• 3 garlic cloves, minced
• zest from ¼ lemon
• 2 Tbsp butter
• salt, pepper

INSTRUCTIONS

ROMANO CHICKEN:

1. Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
2. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
3. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.

Side Note: I used very little olive oil to cook, but a healthier option would also be to bake the chicken. 

LEMON GARLIC ZOODLES:

1. Spiralize zucchini. 
2. Cook Zucchini in pan with 1 tsp olive oil until it starts getting soft. 
3. Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper.
4. Add butter and slowly melt into your sauce, while swirling the pan.
5. Serve romano chicken over lemon garlic pasta.

If following 21 Day Fix: 1 Serving would be 1 Red, 1 Green, 1/2 Yellow, 1 Blue, 1 tsp