Healthy Chicken Cutlets and Zucchini Pasta with Cherry Tomatoes

Ingredients

• 6 ounces, weight FOR THE CHICKEN:
• ½ teaspoons Non-Fat Greek Yogurt (Plain)
• ¼ teaspoons Salt
• ½ teaspoons Garlic Powder
• ½ teaspoons Dried Basil
• ⅛ teaspoons Dried Oregano
• 2 whole Ground White Pepper
• 1 cup Thinly Sliced Boneless, Skinless Chicken Breasts, Aka Chicken Cutlets
• 2-½ Tablespoons FOR THE BREADING:
• ¼ teaspoons Whole Wheat Panko Breadcrumbs
• ½ teaspoons Grated Parmesan Cheese
• ½ teaspoons Salt
• 1 pinch Dried Basil
• 2 whole Dried Oregano
• 1 Tablespoon Cayenne Pepper
• 1 whole FOR THE ZUCCHINI PASTA
• 2 cloves Medium Zucchini, Sliced Into Thin Ribbons
• 1 pint Plus 1 Teaspoon Extra Virgin Olive Oil
• 2 Tablespoons Small Shallot, Minced

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pasta	1 cup cooked (140g)	220
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Parmesan Cheese	1 oz (28g)	110
Yogurt	170g plain Greek	100
Cucumber	1/2 cup sliced (52g)	16
Chili	1 tsp (2.7g)	8
Clove	1 tsp ground (2g)	7
Shallot	1 tbsp minced (10g)	7
White Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Wheat	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.