09 Oct Baked Low-Carb Chicken Parm
This healthy, low carb chicken parm is one of the recipes from my 8 Week Lean and Clean Program for healthy weight loss, which starts on 01/11/2021. It’s quick and easy to make, especially because it’s baked, not fried. Plus it’s gluten free, and Paleo- and Whole30-approved. Enjoy!
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!
Baked Chicken Parm: All of the Taste and None of the Guilt
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.
How to Make Baked Low Carb Chicken Parm
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
- Preheat the oven to 450 degrees.
- Spray a ceramic or non-stick baking sheet with avocado oil spray.
- Cut the chicken in half (to make it thinner), pat dry and season each side with salt and pepper.
- Whisk the egg and water together in one bowl, and mix the almond flour and seasoning in another
- Dip each chicken breast in the egg mixture, shake off excess and then dredge in the flour mixture.
- Place on to the baking sheet and spray the chicken with a little more avocado oil.
- Bake in the oven for 25 minutes.
- Remove from oven, spoon on 1/4 cup of sauce and 1/4 cup of vegan cheese.
- Place back in the oven for a further 5 minutes.
Baked Chicken Parm: How to Serve It
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.