Lightened-Up Chicken Parmesan Zucchini (Printable Version)

Tender baked chicken with marinara and mozzarella, served atop sautéed zucchini noodles for a healthier twist.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Coating

04 - 1/2 cup almond flour
05 - 1/3 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1 large egg, beaten

→ Topping

09 - 1 cup marinara sauce, low-sugar preferred
10 - 1 cup shredded part-skim mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - Fresh basil leaves for garnish

→ Zucchini Noodles

13 - 4 medium zucchini, spiralized
14 - 1 tablespoon olive oil
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
03 - In a shallow dish, combine almond flour, grated Parmesan cheese, dried Italian herbs, and garlic powder.
04 - Dip each chicken breast into beaten egg, then dredge thoroughly in the almond flour mixture, pressing firmly to ensure coating adheres.
05 - Arrange coated chicken breasts on prepared baking sheet. Bake for 18 to 20 minutes until golden brown and internal temperature reaches 165°F.
06 - Remove from oven. Spoon marinara sauce evenly over each breast, then sprinkle with mozzarella and additional Parmesan cheese. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
07 - While chicken finishes baking, heat olive oil in a large skillet over medium heat. Add spiralized zucchini noodles, season with salt and pepper, and sauté for 2 to 3 minutes until tender but not soggy.
08 - Divide zucchini noodles among serving plates. Top each portion with one chicken breast. Garnish generously with fresh basil leaves and serve immediately.

# Expert Hints:

01 -
  • A nutritious, gluten-free alternative to traditional chicken Parmesan.
  • Low in carbohydrates and high in protein, with 41g per serving.
  • Quick and easy preparation suitable for weeknight dinners.
  • The almond flour and Parmesan coating provides a savory, golden crust.
02 -
  • Ensure chicken breasts are patted dry before coating to help the almond flour mixture stick better.
  • Check the labels of your marinara sauce to avoid hidden gluten or high sugar content.
  • If spiralizing zucchini in advance, pat the noodles dry with a paper towel before sautéing to remove excess moisture.
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