Lightened-Up Chicken Parmesan Zucchini (Printable)

Tender baked chicken topped with marinara and mozzarella served over fresh zucchini noodles for a light meal.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 5 oz each
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Coating

04 - 1/2 cup almond flour
05 - 1/3 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1/2 teaspoon garlic powder
08 - 1 large egg, beaten

→ Topping

09 - 1 cup marinara sauce, low-sugar preferred
10 - 1 cup shredded part-skim mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - Fresh basil leaves for garnish

→ Zucchini Noodles

13 - 4 medium zucchini, spiralized
14 - 1 tablespoon olive oil
15 - 1/4 teaspoon salt
16 - 1/4 teaspoon black pepper

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and pepper.
03 - In a shallow dish, combine almond flour, grated Parmesan, dried Italian herbs, and garlic powder. Mix thoroughly.
04 - Dip each chicken breast into beaten egg, then dredge thoroughly in the almond flour mixture, pressing gently to ensure coating adheres completely.
05 - Arrange coated chicken on prepared baking sheet in a single layer. Bake for 18 to 20 minutes until golden brown and internal temperature reaches 165°F.
06 - Remove from oven. Spoon marinara sauce evenly over each chicken breast. Sprinkle mozzarella and additional Parmesan cheese over sauce. Return to oven for 5 to 7 minutes until cheese melts and becomes bubbly.
07 - While chicken finishes baking, heat olive oil in a large skillet over medium heat. Add spiralized zucchini, season with salt and pepper, and sauté for 2 to 3 minutes until tender but still firm.
08 - Distribute zucchini noodles evenly among four plates. Top each portion with one prepared chicken breast. Garnish with fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • It tastes like comfort food but won't leave you feeling weighed down afterward.
  • Everything cooks in under an hour, and most of that time the oven does the work while you relax.
  • The almond flour coating stays crispy even under the cheese, which honestly surprised me the first time.
  • You get to eat something that feels fancy without any complicated techniques or stress.
02 -
  • Don't skip drying the chicken with paper towels or your coating will steam instead of crisp, and you'll end up with a soggy, disappointing texture.
  • If your marinara sauce is really thin or watery, it can make the zucchini noodles soggy, so either use a thicker sauce or drain some liquid off before topping the chicken.
03 -
  • Keep a meat thermometer nearby because it's the only way to know for sure when the chicken is done without guessing or cutting into it and letting out all the juices.
  • Don't let the cheese sit under the broiler or it'll brown too fast and get bitter instead of melty, so use the regular oven and watch the timing closely.
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