Chicken Parmesan over Zoodles

I love a good chicken parm but avoid ordering it at restaurants as it is usually breaded too thick and deep fried. My friend said this chicken parm tastes better than Carbone which was a major compliment! There are so many different chicken parmesan recipes, but this is definitely one that won’t sabotage your waist line! Serve it with fresh arugula and a squeeze of lemon juice or zucchini noodles instead of pasta. This is a perfect, comforting meal that you can have ready in less than 30 minutes.

Chicken Parmesan Over Zoodles

Serves 4

INGREDIENTS

• 2 chicken breasts, butterflied
• sea salt and pepper to taste
• 1 egg
• 1 cup almond meal or almond flour
• 1 tbsp oregano
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tsp chicken seasoning (optional)
• 1 tsp ghee
• 1 cup marinara sauce
• 1/2 pack Miyoko’s vegan mozzarella (regular cheese can be used too)
• cooking spray
• 4 zucchini, spiralized

Toppings:

• chopped fresh parsley or basil
• chili flakes

DIRECTIONS

• STEP 1. Preheat oven to 425 F.
• STEP 2. Butterfly the chicken and season with salt and pepper on each side.
• STEP 3. Whisk one egg into a medium size bowl and set aside.
• STEP 4. In a larger bowl, combine the almond meal and spices.
• STEP 5. Dip each chicken breast into the egg wash and then dip each side into the almond meal mix.
• STEP 6. Heat ghee in a large skillet and add the chicken. Cook for 4 minutes on each side, until golden.
• STEP 6. Line a baking sheet with parchment paper and place chicken on top.
• STEP 7. Spread marina sauce over each chicken breast. Top with cheese and place in the oven for 10 minutes, until cheese is melted.
• STEP 8. Spray a large skillet with cooking spray, and sauté zucchini noodles. Plate the zucchini noodles and top with leftover marinara sauce and chicken breast. Sprinkle with parsley and chili flakes.

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