Baked Chicken Marinara
with marinara and zucchini noodles

Name: Baked Chicken Marinara
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless, sliced into strips; 2 Eggs; 1 cup Almond meal; 1 tsp Italian seasoning; 2 cups Marinara sauce (use your favorite store bought variety); 1 lb Zucchini, spiralized, sliced into noodles with a peeler, or sliced; 1 Tbsp Oil, cooking

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

We love transforming calorie-heavy classics into easy, light weeknight meals. Our paleo take on chicken parm is served over zucchini noodles (feel free to use normal spaghetti) and is baked with almond meal versus fried for a lighter, but just as delicious meal. Topped with marinara, it's a dinner the whole family will love!

Proteins

Chicken, non-ground

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Baked Chicken with Marinara:

Chicken breasts, boneless and skinless - 1 lb , sliced into strips
Eggs - 2
Almond meal - 1 cup
Italian seasoning - 1 tsp
Marinara sauce (use your favorite store bought variety) - 2 cups

Sauteed Zucchini Noodles:

Zucchini - 1 lb , spiralized, sliced into noodles with a peeler, or sliced
Oil, cooking - 1 Tbsp

Prep

Chicken breasts - Slice into strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute.)
Prep breading stations - In one bowl or container, whisk eggs with some salt and pepper. In a separate container with a lid (or Ziploc bag), combine almond meal, Italian seasoning, salt, and pepper in a container with a lid or Ziploc bag.

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Make

Heat oven to 375F / 190C degrees.
Dip chicken into eggs and then toss into almond meal mixture. Cover with lid or Ziploc bag and shake until almond meal coats chicken. Brush sheet pan with some oil and spread chicken out onto sheet pan. Bake on the middle oven rack for 12 to 15 minutes, until chicken is done and golden.
While chicken bakes, heat a skillet over medium heat. Add oil and zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
Heat sauce briefly in the microwave.
Top zucchini with sauce and then chicken. Enjoy!

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