Chicken Parmigiana (Keto/Gluten-free/Low-carb)
A healthier alternative to the popular chicken parmigiana!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
- 1 cup mozzarella cheese
- 4 zucchini
- 1/2 onion
- 2 cloves garlic
- 240 g diced tomato can 1 small can
- 1 tsp tomato paste
- 1 tbsp fresh basil
- 1 tbsp fresh parsley
- 1 tbsp fresh oregano
- 3 bay leaves
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3/4 cup water
- 2 tbsp olive oil
Thinly dice the onion and garlic. Mince the fresh spices.
In a sauce pot, add the olive oil and heat. Add the onion and garlic and cook until soft, 2-3 minutes, on medium heat.
Add the tomato can and water to the pan. Add the chopped spices, bay leaf, salt, pepper, and tomato paste. Mix well and simmer on medium-low heat for 15-20 minutes or until the sauce has thickened.
Slice each chicken breast into 2 pieces.
Sprinkle the salt and pepper over each breast on both side. Sprinkle the almond flour over each breast and make sure all sides are nicely coated.
Add the coconut oil to a large cast iron skillet and heat on medium heat. Add the breasts to the pan and fry. Cook 5-7 minutes on both sides, or until a thermometer inserted in the middle of the breasts registers at 65C/150F or higher.
You can either eat the zoodles cold or cook them in a separate frying pan without oil for 30 seconds - 1 minute until they're warm.
When the chicken is cooked, pour the tomato sauce over the chicken and sprinkle the cheese over. Cover and cook for 1 minute, just until the cheese has melted.
Add the zoodles to a plate and cover with the chicken breast and tomato sauce.
Serving: 1serving | Calories: 558kcal | Carbohydrates: 14.06g | Protein: 53.7g | Fat: 32.75g | Saturated Fat: 14.06g | Cholesterol: 131mg | Sodium: 373mg | Fiber: 4.88g | Sugar: 5.77g | NET CARBS: 9.18g