Tim grew up in a huge Italian American community, and as such often craves traditional dishes that he had when eating with his childhood friends. Food is my love language, so I’m always striving to recreate his favourites. But, they have to be low carb, within my clean eating principles (free from sugar, gluten, dairy and inflammatory fats), and of course #JennyApproved. This baked, low-carb chicken parm definitely got his seal of approval—it’s delicious!
If you’re looking for a healthier version of chicken parm, then this recipe is for you. My chicken parm is oven baked rather than fried, so it uses almost no oil (I recommend just a spray of avocado oil). But that doesn’t mean it is lacking in flavor—it’s delicious and it takes less than 35 minutes to make.
This recipe is a great ‘date night at home’ dish. We love to eat it with a simple green salad, and a glass of low sugar, organic red wine.
Yields 4 servings
For the chicken
• 4 x organic chicken breasts (we only buy our chicken from Butcher Box)
• 1 pasture raised egg
• 1 tablespoon water
For the breading
• 1 cup almond flour
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Himalayan salt
• 1/2 teaspoon black pepper
• 1 cup sugar free marinara sauce (we love Rao’s)
• 1 cup shredded vegan cheese
I love to serve this chicken parm on a bed of zoodles, spaghetti squash or shirataki noodles. You can make a double portion for lunch the next day by skipping the sauce and cheese on 2 of the chicken breasts