Monday, July 27, 2015

Paleo Chicken Parmesan

Hello friends! I'm back with another healthy recipe to add to your arsenal.

Pasta has always been one of my favorite foods. It's satisfying, comforting....And Italian food in general is just good. Well last week, I made this Paleo Chicken Parmesan from Fed & Fit. The first time I made the recipe, I make the sauce as well. Oh man it was so good. However, this go-around, I didn't have as much time to make everything from scratch. Which is okay. I know, I like to be that wiz in the kitchen too, but sometimes, we just have to take the easy road to keep sane. Trust me.

One thing I was hesitant about was the absence of cheese in this dish. Obviously there is no cheese in the paleo diet. But, I was still a little shocked when it wasn't in the ingredients list. I am happy to report, though, that I didn't particularly miss the cheese. Really! The nuttiness of the almond meal gives this dish plenty of flavor. Oh, and if you've never had the pleasure of making zoodles before, you're in for another carb-saving treat :)

Paleo Chicken Parmesan
adapted from Fed & Fit
4 servings

  • 1 lb chicken breast tenders
  • 1 3/4 c. almond meal
  • 2 tbsp Italian seasoning
  • 2 tsp pink sea salt
  • 2 tsp black pepper
  • 2-3 large eggs
  • Tomato marinara (try to find one with simple ingredients. I used this one)
  • 3 large zucchinis (or 4 small)


1.   Preheat oven to 375 degrees Fahrenheit, line a baking sheet with foil, and top it with a wire cooling rack. Spray the rack with coconut cooking spray. The rack with lift up the chicken and allow it to cook all of the way around.

2.   In a wide bowl or pie plate, beat the eggs together.

3.   Mix the almond meal, seasoning, salt and pepper together on a plate.

4. Dip each of pieces of chicken in the egg, then the dry batter on each side. Really push the almond meal mixture onto each piece to make sure it sticks.

5.   Position the chicken on the rack and bake in the oven for 35-40 min. Make sure they are cooked through.

6.   While the chicken is cooking, use a vegetable peeler to make your zucchini ribbons. Slowly peel the zucchini on one side, until you reach the seeds. Turn the zucchini to another side and do the same, untill you've made it around the 4 sides. 

7.   After you have made all of your ribbons, use paper towel to squeeze out some of the excess liquid. 

8.   Spray a saute pan and cook the zucchini until hot. Watch not to overcook. You want the zucchini to be heated, but still a tad crispy. Drain excess water.

9.   Heat your marinara in a sauce pan on the stove.

10.   Once the chicken is cooked, remove it from the oven and allow it to cool for a couple minutes. 

11.  Plate your meal by taking some of the zucchini on your plate. Top the zucchini with a couple pieces of chicken and a small ladle full of marinara.

12.   Serve and enjoy :)

Until next time...

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