Chicken Parmesan


  • 4 skinless, thinly sliced Chicken Breasts
  • 1/2 cup Almond Meal
  • 1 tsp Black Pepper
  • 1 tsp Sea Salt
  • 1 tsp Oregano
  • 1 tbsp Parmesan Cheese
  • 1/2 cup Shredded Mozzarella Cheese
  • Spiralized Zucchini Noodles (You can get them ready made in many health food stores including Whole Foods!)
  • 1 cup Marinara Sauce (I use Rao’s Tomato Sauce)


  1. Mix the almond meal, oregano, black pepper and sea salt in a bowl. Sprinkle with paprika if you prefer it a little more on the spicy side. Sprinkle in some paprika if you want it spicy!
  2. Set oven to 450 F.
  3. Pour olive oil into a skillet and heat it slowly over medium. While the oil is heating, dip each breast one by one into your breading bowl.
  4. When the oil is hot, fry the coated breasts until they are golden brown on both sides. It should take about 3-4 minutes per side.
  5. Place some tomato sauce on the bottom of a baking tray. Place the chicken on the tray with some tomato sauce on top of it as well. Sprinkle the mozzarella cheese over the top of the chicken.
  6. Bake the chicken for 5 minutes or until the cheese melts.
  7. In the meantime, add the zucchini noodles to the skillet and cook it for about 5 minutes or until al dente with the remaining sauce.
  8. Place the zucchini noodles onto a plate and sprinkle them with some parmesan cheese which is optional.
  9. Place the chicken onto the zucchini noodles to serve.
  10. Top with fresh basil. Enjoy!

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