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Ingredients
- 2 chicken breasts
- 1/2 cup almond flour
- 1 tbsp Italian seasoning
- 1 egg
- 1/4 cup marinara sauce
- 1/2 cup Parmesan cheese , shredded
- 2 zucchini , spiralized
- 1 tsp garlic powder
Ingredients
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Instructions
- Start by preheating the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Slice the chicken breasts in half to create thinner strips. Set aside.
- Add the almond flour and Italian seasoning into a large mixing bowl and whisk to combine.
- In a separate bowl, add the egg and whisk.
- Dip the chicken into the egg mixture, covering both sides, and then dip the chicken right into the almond flour mixture, making sure to cover both sides.
- Place the chicken strips onto the parchment-lined baking sheet and bake for 15 minutes.
- Remove from the oven and top each chicken strip with sauce and a sprinkle of cheese. Bake for another 5 minutes, or until the juices run clear and the chicken is completely cooked.
- Add the spiralized zucchini* to a serving bowl and sprinkle with garlic powder. Top with the chicken and enjoy!
- *Note: If you don't have a spiralizer, you can buy pre-spiralized zoodles at many grocery stores or grate the zucchini for shorter "zoodles."
Just tried this tonight. It was easy and tasty. Even my chicken hating toddler enjoyed it!
Haha your comment makes me laugh because I also have a chicken hating toddler! Excited to try this!
Tried it tonight and I loved it! I loved using almond flour, it was healthy and delicious which is exactly what I was looking for. 🙂
Do you guys cook the zoodles or just eat them fresh?
Yes, I wondered the same. I ended up cooking them slightly.
I wondered the same thing. Did you ever get answer? I like your idea of cooking them lightly. Thanks!
I usually boil my zoodles for a minute or two. I often make them after I’ve made pasta for the rest of my family and just put them in the hot water after I remove the pasta noodles. You don’t want to cook them too long or they get mushy. You could also saute them in a pan for a few minutes. Just long enough to slightly soften like al dente pasta.
We have a nut allergy in the house. Has anyone tried this with another flour?
We haven’t tested it with another flour, so can’t vouch for the results, Nicole- but you could try all purpose or wheat flour if you aren’t gluten-free. If you try it, let us know if you recommend it! 🙂
Never heard of almond flour. Does this replace regular flour in the same amount in the recipe?
In any recipe
The texture is a bit different when you use almond flour, but you can definitely substitute regular flour in its place (with the same amount)! ?
This was delicious, we will be making it again! Thank you! I made regular linguine noodles for my kids & lightly sauted the zoodles for a few minutes for myself & my husband.
Yay! So glad the whole family was able to enjoy this recipe, Victoria ??
This one did not work for us. The chicken took twice as long to bake as stated in the recipe. And then it was dry and rubbery. Darn. I made enough for leftovers too. For others, you may want to use chicken tenders or slice the chicken brests again (for less than half brest thickness) to shorten baking time. Anyway, baked chicken parmesan never works for me anyway. Zoodles were a new thing for me! They are alright. I used my apple peeler/corer/slicer tool without the slicer to achieve them since I don’t have a spiralizer. I would make them again, but only when I’m okay with more work.