almost-paleo chicken parmesan

The new year has led me to do some research into eating clean. Last September, I read the book Wheat Belly, which gives you insight into why wheat, even whole grains, can be bad for your health. Recently, I have been reading up on the Paleo “diet” and clean eating. Not sure I can start off with the 30-day Paleo challenge, but I’m trying to introduce more of those recipes to my daily meal planning. In my opinion, the Wheat Belly and Paleo diet are similar, except in Paleo you can’t have any dairy. It’s tough enough for me not to eat my favorites like mac & cheese, gnocchi or bread – so I think it should be OK if I slip a little cheese in here or there. That’s why I called this recipe is called almost Paleo, since parmesan is basically the key to chicken parm.

Here is what you need for the chicken:



1 lb.            Chicken breast

3/4 cup       Almond meal/flour

1 Tbsp.       Garlic powder

1 tsp.          Oregano

1 tsp.          Parsley

2                 Eggs

Dash of water

Salt & Pepper to taste

Preheat oven to 400 degrees & line a cookie sheet with tin foil.

Beat the eggs in a shallow bowl and add a dash of water. In another shallow bowl, mix all of your dry ingredients. Dip the breast in the eggs and then dredge in the dry ingredients. Place crusted chicken on cookie sheet. Bake for 12 minutes then flip. Bake for 6 more minutes, then 6 minutes in the broiler for a crispier crust. Transfer to a plate and cover with foil. (If making chicken parmesan, keep broiler on and save foil on cookie sheet).

While the chicken is cooking, you can start the zucchini noodles.
The ingredients:

The pasta sauce and romano are for the next part. Apparently I wasn’t thinking ahead.


1 Tbsp.        Olive oil (or coconut oil)
1 tsp.           Garlic cloves
2                  medium Zucchini
Julienne peeler (if you don’t have a handheld or mandolin julienne peeler, use a regular vegetable peeler for more ribbon-like noodles)

Peel both zucchinis with peeler lengthwise into long, thin strands until you reach the seeds. Heat the oil in a medium pan. Add garlic and let simmer for 2 minutes over medium-high heat. Add zucchini noodles and cook to “al-dente” about 8 minutes. You want the zucchini to have a little crunch and not get too mushy. Remove from heat.

Assembling the Chicken Parmesan:
Place cooked chicken back onto cookie sheet and top with equal amount of your favorite pasta sauce ( I used Brad’s Organic Low Fat Roasted Garlic). Top with cheese, if using. Place cookie sheet back into broiler for about 3 minutes until cheese is melted and pasta sauce is warm. Place on top a bed of zucchini noodles and serve with a side of extra pasta sauce. Bon Appetit! 

 Please excuse my iPhone pictures. I promise I’ll remember to at least use a regular camera next time.

Hope you enjoy! If you happen to try this recipe, please comment and let me know what you think!



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3 Comments

  1. January 25, 2013 / 7:54 pm

    yum, looks excellent! i have been wanting to eat clean too, but can't seem to get my act together.

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