Healthy Baked Chicken Parmesan with Zucchini Noodles

This Healthy Baked Chicken cheese is that the most wonderful nutrient makeover! Serve over zucchini noodles for a coffee carb, protein free dinner.

This direction came to Pine Tree State simply in time for zucchini week. It’s really slightly tailored my smart friend Ali’s new book of facts Inspiralize Everything, that I’m presently obsessing over sort of a kid WHO enjoys dairy farm Queen for the primary time. I can’t stop creating recipes from this lovely book and affirmative guys, I’m pretty certain Ali’s convinced Pine Tree State that you just actually will spiralize almost about everything.

Almond meal: The chicken is breaded with almond meal & spices rather than the normal breadcrumbs. This not solely makes it a protein free dish, however conjointly excellent for those desirous to fancy a lower carb meal. The chicken conjointly stays beautiful and tender due to the wet from the almond meal, however it crisps abreast of the skin. Magical, right?

Zucchini Noodles: affirmative, yes, yes! have you ever tried zucchini noodles yet? I freaking love them. Yes, you’ll would like a spiralizer to make them and that i extremely advocate Ali’s Inspiralizer with numerous blades — actually a staple household appliance in my house. P.S. If you’re not into zucchini noodles, do that meal with spiralized sweet potatoes instead!

Tomato basil sauce: This sauce is one in every of my favorites attributable to the brilliant, zingy flavor with simply slightly of sweetness due to contemporary basil and garlic.

This baked chicken cheese meal makes for a killer date night dinner or couple’s night in. i'm OBSESSED and love that I will feel smart regarding noshing on this higher for you version.

Ingredients :

For the bread crumbs:

2/3 cup almond meal
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper
3 tablespoons grated cheese Cheese
1 giant egg
4 (4oz) boned skinless chicken breasts

For the sauce:

1/2 tablespoon vegetable oil
1/2 yellow onion, diced
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 (15 ounce) will diced tomatoes
1 (6 ounce) will fixings (no salt extra is best)
1/3 cup water
1/4 cup cut contemporary basil
1 tablespoon dried oregano
1/4 teaspoon fennel seeds
1/2 teaspoon salt, and additional if necessary
1/8 teaspoon freshly ground black pepper
1/2 cup chopped cheese cheese
4 zucchini, spiralized and noodles cut (use Blade D)

Instruction :

Preheat kitchen appliance to four hundred degrees F. Line a baking sheet with parchment paper.
Set up your dredging station. On an outsized plate, mix all the ingredients for the bread crumbs and stir to mix. Beat the egg in an exceedingly shallow medium bowl. Set the dishes aspect by aspect. operating one piece at a time, dip the chicken 1st within the egg and permit the surplus to drip into the bowl. Then dip it within the bread crumbs, turning to coat and pressing to stick. Place on ready baking sheet and bake for 15-20 minutes or till seared through and now not pink.
While the chicken bakes, heat the oil in an exceedingly giant cooking pan over medium heat. Once oil is hot, add in onion, garlic and red pepper flakes and cook for many minutes or till onions begin to melt. Next add in diced tomatoes, fixings, water, basil, dried oregano, fennel seeds, salt and pepper. Stir till well combined, then cut back heat to low and simmer for ten minutes or till the sauce thickens. Transfer half the sauce to a medium bowl and put aside, reserving the rest within the cooking pan over low heat.
Once chicken is finished preparation, take away the baking sheet from the kitchen appliance and pour sauce from the bowl over the chicken. high each bit with two tablespoons of chopped cheese cheese. come back to the kitchen appliance and bake for five minutes longer or till cheese melts.
Return the cooking pan with the remaining sauce to medium high heat. Add the zucchini noodles and cook for regarding five minutes or till hard. Divide the noodles among four plates. high with chicken. Enjoy!