Easy Chicken Parmesan with Zucchini Noodles

Grain free. Dairy free. Soy free. Low carb. Anti-Inflammatory. Full of flavor.

I always say that healthy eating is easy as long as the food tastes good and is easy to make. Right?! Don't you agree? 
In fact, when I first started changing the way I ate, moving toward a cleaner, healthier diet, I would take dishes I was familiar with and make them into healthier versions while still keeping true to all the traditional flavors. This helped my pallet slowly crave these healthier dishes rather than the traditional versions.  

One of my favorite dishes has always been Chicken Parmesan and so I developed this recipe to enjoy this meal without grains, dairy, or soy! I use zucchini noodles instead of pasta and a combination of dried herbs and almond meal as the breading. Then I top it off with some Hemp Parmesan, a topping that brings out that cheesy taste and texture and really makes this dish come together.  The chicken comes out so tender and full of flavor, I just know you will love it. Check it out...

Easy Chicken Parmesan (PRINT RECIPE - ANTI-INFLAMMATORY VERSION)
Serves 4

Ingredients:
4 (6-ounce) organic, free range chicken breast
1 cup almond meal*
¾ teaspoon dried basil
¾ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon garlic powder/garlic granules
½ teaspoon salt
½ teaspoon pepper
2 organic, pastured eggs, lightly beaten
2 cups organic jarred marinara**
2 tablespoons grapeseed oil
Cooking spray
¼ cup Hemp Parmesan (PRINT RECIPE)
1 recipe Simple Sautéed Zucchini Noodles (PRINT RECIPE)

Directions:

1. Preheat your oven to 375 degrees.
2. Spray a large baking dish with cooking spray and pour marinara sauce onto the bottom of it. 
3. Split chicken breasts in half horizontally to form 8 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; then pound each cutlet to 1/4 - 1/2 inch thickness using a meat mallet.
4. Place beaten eggs in a shallow dish. Then place breadcrumbs, basil, oregano, paprika, and garlic powder in a separate shallow dish and mix well to combine.
5. Dip chicken cutlets in eggs, let excess egg drip off, then immediately dredge into breadcrumb-spice mixture and coat both sides well. 
6. Heat oil in large skillet over medium-high heat, tilt to coat and add cutlets when oil is shimmering hot. Then sprinkle them evenly with salt and pepper.
7. Pan-sear cutlets for 2 minutes on each side or until browned, then place in baking dish on top of sauce and place dish in the oven.
8. Bake for 15-20 minutes or until chicken is cooked through.
9. Serve chicken and sauce hot over Simple Sautéed Zucchini Noodles. 
10. Garnish with Hemp Parmesan and enjoy!

*If you are not sensitive to dairy or grains but like to eat clean and healthy, check out our other versions of this recipe that include some dairy and grains: 

Easy Chicken Parmesan - Clean Plate
Easy Chicken Parmesan  - Gluten Free

**Make sure to choose organic sauce with all natural ingredients and no added sugar. Or make your own:)

Let me know what you think...and as always, enjoy!
~Billie