Chicken Parmesan is a favorite in our house! Unfortunately, our usual way of pan frying makes it more of a special occasion dish thanks to the time, effort and cleanup involved. Not to mention extra calories and fat! So I came up with a quick and easy baked version last night that let us feel like we were indulging, but doing so in a healthy way.
Healthy Baked Chicken Parmesan with Zoodles
- 2 chicken breasts, pounded to about 1 inch thick
- 1 cup gluten-free breadcrumbs (I used a mix of Italian fine and panko)
- 1 tbsp grated parmesan cheese
- 1/4 cup tomato sauce
- Mozzarella for topping (I used shredded and pearls)
- 2 zucchini, spiralized
- 1 cup grape tomatoes, quartered
- olive oil
Preheat oven to 425 degrees (I used convection, so you may wish to go 450 in a regular oven). Prepare a baking sheet with nonstick foil. Combine breadcrumbs and parmesan cheese on a plate.
Season the chicken breasts with salt and pepper and drizzle olive oil over them, rub to coat. Press them into the breadcrumb mixture firmly to adhere crumbs, and place on baking sheet. Bake 10 minutes.
Remove from oven and top with tomato sauce and mozzarella. Bake an additional 5 minutes.
While the chicken is finishing, heat a large skillet over medium heat. Drizzle a bit of olive oil in (optionally add some chopped fresh garlic). Add the grape tomatoes and zoodles to the skillet and cook for about 5 minutes, until zucchini is just softened.
You could also just use thinly sliced zucchini in place of the spirals, but I love the fun texture and appearance of the pasta-like substitute! Will be posting soon about my experience with my favorite new kitchen toy, the Paderno Spiralizer.
21 Day Fix Container Equivalents per serving (approximate)
- 1 Red
- 1/2 Yellow
- 1 Blue
- 1 Green