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High-Protein Chicken Parmesan With Zucchini Noodles

High-Protein Chicken Parmesan with Zucchini Noodles

A healthier twist on classic Chicken Parmesan, using zucchini noodles instead of pasta for a high-protein, low-carb meal. The chicken is breaded and baked with mozzarella and parmesan, then served over zucchini noodles with marinara sauce and fresh basil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup breadcrumbs
  • 1 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 1 cup zucchini noodles
  • 2 cloves garlic minced
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese for serving
  • Fresh basil leaves chopped (for garnish)
  • Extra-virgin olive oil EVOO
  • Salad dressing for serving
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with EVOO.
  2. Prepare the zucchini noodles by spiralising 2 medium zucchinis into long, thin strands. Place them in a colander and sprinkle with salt to draw out excess moisture.
  3. Meanwhile, season 4 boneless, skinless chicken breasts with salt and pepper. Dip each breast in the beaten egg and then coat in breadcrumbs, pressing gently to adhere.
  4. In a large skillet, heat 1 tablespoon EVOO over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown and cooked through.
  5. Transfer the chicken to the prepared baking sheet and sprinkle with mozzarella and parmesan cheese. Bake for 10-12 minutes, until the cheese is melted and bubbly.
  6. In a separate skillet, sauté the minced garlic in 1 tablespoon EVOO over medium heat. Add the marinara sauce and stir to combine.
  7. To assemble the dish, place 1/2 cup zucchini noodles on a plate, followed by a chicken breast, a spoonful of marinara sauce, and a sprinkle of shredded mozzarella cheese.
  8. Garnish with chopped fresh basil leaves and serve immediately.
  9. Refrigerate or freeze leftovers for up to 3 days. Reheat in the microwave or oven until crispy and golden.

Notes

To reduce moisture in zucchini noodles, salt them and let sit for 10 minutes, then pat dry. Leftovers can be refrigerated or frozen for up to 3 days; reheat in microwave or oven until crispy.