Baked Chicken Parmesan with Whole Wheat Crust & Zucchini Noodles

Chicken parm doesn't need a deep fryer to earn its reputation. Here, chicken breasts get a whole wheat breadcrumb and Parmesan coating, then bake on a wire rack until crisp, finishing under melted marinara and mozzarella instead of a pan of hot oil.

Swapping zucchini noodles in for pasta keeps the plate vegetable-forward while the chicken itself does the heavy lifting on protein, which makes this a satisfying option for anyone eating with training or muscle maintenance in mind. It still delivers that familiar cheesy, saucy bite.

Pound the chicken to an even thickness before breading — it's the step that keeps every piece cooking through at the same rate.