Description
A delicious low-carb twist on the classic Italian dish, featuring crispy chicken breasts coated in parmesan, topped with marinara and mozzarella, served over zucchini noodles.
Ingredients
Scale
- 2 chicken breasts
- 1 cup almond flour
- 2 eggs
- 1 cup grated Parmesan cheese
- 1 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- 2 medium zucchinis
- Salt and pepper to taste
- Olive oil for frying
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the zucchinis into noodles using a spiralizer or vegetable peeler. Set aside.
- Season the chicken breasts with salt and pepper to taste.
- Set up a dredging station with almond flour, beaten eggs, and Parmesan cheese in separate bowls.
- Dip each chicken breast into almond flour, then eggs, and finally into Parmesan cheese, ensuring they are well-coated.
- Heat olive oil in a skillet over medium heat. Cook the chicken breasts until golden brown, about 3-4 minutes per side.
- Transfer the chicken to a baking dish. Top with marinara sauce and shredded mozzarella cheese.
- Bake in the oven for 15-20 minutes until the cheese is melted and bubbly.
- Sauté zucchini noodles in the same skillet for 2-3 minutes until tender.
- Serve the crispy chicken Parmesan over the zucchini noodles, garnished with fresh basil if desired.
Notes
Serve with a side salad for a refreshing contrast. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 0mg