FOOD
Chicken Parmesan Casserole
Cheesy baked chicken parm sits atop a bed of juicy zoodles making a well balanced meal!
FOOD
Chicken Parmesan Casserole
Cheesy baked chicken parm sits atop a bed of juicy zoodles making a well balanced meal!
Ingredients
Chicken Parmesan
- 1/2 cup almond meal
- 1/4 cup parmesan cheese, grated
- 1 1/2 tbsp. chickpea flour
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 3 boneless, skinless chicken breasts
- 1 egg
- 1 tbsp olive oil
Casserole
- 4 medium zucchini, spiralized
- 1 tbsp. olive oil
- 1/2 tsp. sea salt
- 1/4 tsp ground black pepper
- 2 cups marinara sauce
- 8 oz. fresh mozzarella
- 6 leaves fresh basil, chopped
Steps
Chicken Parmesan
- Preheat oven to 400 degrees F.
- In a mixing bowl, combine the almond meal, parmesan, sea salt, pepper, garlic powder, basil, and oregano.
- In a separate small bowl, beat the egg.
- One chicken breast at a time, dip into the egg and then allow any excess to drip off.
- Then, dredge into the almond meal mixture, and toss to coat.
- Heat the olive oil in a large pan until hot.
- Add the breaded chicken, and cook on both sides until golden brown, about 4-6 minutes per side.
Casserole
- In a casserole dish, add the zucchini noodles, olive oil, sea salt, and pepper, and toss to coat.
- Spread the noodles out in an even layer.
- Add the cooked chicken breasts over the top of the zucchini noodles.
- Spoon the marinara sauce over the chicken and zucchini noodles.
- Top each chicken breast with a thin slice of mozzarella.
- Place into the oven and bake for 10-15 minutes, or until the cheese is melted and the casserole is heated through.
- Garnish with fresh basil.