Grain Free Chicken Parmesan with Garlic Zucchini Noodles

A 30 minute, easy, healthy spin on chicken parmesan.

A few months ago I posted this Grain Free Crispy Chicken. Many of the recipes I post are planned and thought out before I even test them, but this one was created somewhat accidentally! I was so thrilled with the moist, juicy chicken, crispy coating, and super easy preparation that I was brimming with all sorts of recipes ideas using the delicious chicken. Chicken Parmesan was one of those ideas!

It took a few months, but I finally tried out this Chicken Parmesan and couldn’t have been happier with the results. It was so easy! I baked the chicken, then topped it with sauce and cheese and cooked it for just a few minutes more until the cheese was melted. The outside stayed crispy, which I was so happy about. Crispy chicken + smooth sauce and melty cheese is a perfect texture combination.

The real star of this meal, though, is the zucchini noodles. Garlic zucchini noodles. It is really amazing how a few cloves of garlic totally changes the the taste of zucchini noodles. I added a bit of crushed red pepper flakes, too, for a kick. Yum, yum, yum! I’m telling you, even without any chicken parmesan these noodles are amazing. Easily one of my favorite ways to eat zucchini, if not vegetables all together.

And, although the garlic zucchini noodles are so good on their own, when you have some with a bite of crispy, cheesy, saucy chicken parmesan it is out of this world!

My directions for zucchini noodles are a bit more involved then other spiralized vegetable recipes. I have a whole post about zucchini noodles you can read here, but let me give you the cliff notes version: Spiralize the zucchini, let the noddles sit for 20 – 30 minutes, then drain them. It’s not a lot more hands on time and the difference in consistency and quality is gigantic. If you’ve made zucchini noodles before and found a bunch of water left on your plate, or had soggy noodles, these steps will take care of that.

As for the chicken parmesan part of the dish, it couldn’t be simpler! Just two ingredients in the crispy coating and some bake time in the oven. This is definitely going to be a recipe I make over and over! We both enjoyed it so much, it made great leftovers, and it is filling and nutritious! I hope this is enjoyed in your family as much as it is in mine!

For a whole post on making perfect, un-soggy, zucchini noodles click here.

Ingredients (makes 4 servings)

• 4 boneless, skinless chicken breasts, trimmed
• 1/2 c almond meal
• 1/2 cup grated parmesan cheese
• 4 zucchinis
• 5 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tsp olive oil
• cooking spray
• 1/2 c tomato sauce, plus extra for serving (I used plain, canned tomato sauce, but you could use any tomato/pasta sauce you enjoy)
• 1/4 c mozzarella cheese, shredded

Directions

1. Preheat the oven to 375° F.
2. Cut off (and discard) both ends of the zucchini, then make your zucchini noodles using either a spiralizer, julienne peeler, or other vegetable noodle maker.
3. Put all the noodles into a strainer, sprinkle with salt, and let sit in the sink for about 30 minutes.
4. While the zucchini noodles are sitting, combine the almond meal and parmesan cheese in a shallow bowl.
5. Spray each piece of chicken with cooking spray, then lay it in the bowl with the almond meal and parmesan mixture. Press each side of the chicken down, to get the coating to stick. Place the coated chicken on a baking sheet lined with aluminum foil. Repeat with the remaining pieces of chicken.
6. Press any extra parmesan coating that is in the bowl onto the tops of the chicken pieces.
7. Bake for 20 – 30 minutes. Thinner pieces of chicken may need less time to cook through than a thick chicken breast. When the chicken is done the outside will be golden and crispy, and the internal temperature should reach 165° F.
8. When the chicken has about 5 minutes or so left of cooking, drain your zucchini noodles. Wrap a handful of noodles in either a paper towel, cheese cloth, or thin towel. Squeeze the noodles through the towel to get out any extra liquid (there will be lots). Repeat with all of the noodles
9. Back to the chicken: Remove the chicken from the oven. Top each piece of chicken with 2 Tbs of tomato sauce and 1 Tbs of cheese. Place back in the oven for 5 minutes, approximately, or until the cheese is melted.
10. Back to the noodles: heat the olive oil in a large nonstick skillet over medium heat. When the oil is warm add the garlic. Stir frequently for 1 – 2 minutes, and then add the zucchini noodles and the crushed red pepper flakes (if adding). Stir for another minute or two, until all zucchini noodles are coated with oil and heated to desired temperature.
11. To serve, place a serving of zucchini noodles on each plate, and top with 1 piece of the chicken parmesan. Top with extra tomato sauce, if desired.

This post is linked to the Gluten Free Wednesdays Carnival! Check it out at Gluten Free Homemaker, Gluten Free Easily, and Lynn’s Kitchen Adventures!