Lightened-Up Chicken Parmesan Zucchini (Printable)

Tender baked chicken with marinara and mozzarella on fresh zucchini noodles for a lighter, gluten-free dish.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 5 ounces 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 variety recommended
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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or apply light grease to the surface.
02 - Pat chicken breasts dry using paper towels. Season both sides evenly with salt and pepper.
03 - In a shallow dish, whisk together almond flour, grated Parmesan, dried Italian herbs, and garlic powder until well incorporated.
04 - Dip each chicken breast into beaten egg, then dredge thoroughly in the almond flour mixture, pressing gently to ensure coating adheres properly.
05 - Place coated chicken on prepared baking sheet. Bake for 18 to 20 minutes until golden brown and internal temperature reaches 165°F when measured with a meat thermometer.
06 - Remove chicken from oven. Spoon marinara sauce evenly over each breast and sprinkle mozzarella and additional Parmesan cheese on top. Return to oven for 5 to 7 minutes until cheese is melted and bubbly.
07 - While chicken bakes, heat olive oil in a large skillet over medium heat. Add spiralized zucchini noodles, season with salt and pepper, and sauté for 2 to 3 minutes until tender but maintaining slight firmness.
08 - Distribute zucchini noodles among serving plates. Top each portion with a finished chicken breast. Garnish with fresh basil leaves before serving.

# Expert tips:

01 -
  • It tastes completely indulgent while keeping you satisfied without the post-meal heaviness.
  • The whole thing comes together in under an hour, so weeknight dinners stop feeling like a chore.
  • You get that crispy, cheesy satisfaction your brain actually wants, minus the guilt hangover.
02 -
  • Don't let your zucchini noodles sit in the pan; they release water the longer they cook, and soggy noodles ruin the whole experience.
  • Pounding your chicken breasts to even thickness takes two minutes and prevents one end being dry while the other is barely cooked.
03 -
  • If you want extra crunch, toss a few tablespoons of gluten-free panko into your almond flour mixture for that textural surprise.
  • Pound your chicken breasts to a consistent thickness before coating so they finish cooking at exactly the same time.
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