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Chicken Parmesan with Zucchini Noodles

Chicken Parmesan with Zucchini Noodles

  • Author: Optavia
  • Total Time: 30min
  • Yield: 4 servings 1x

Scale

Ingredients

  • lbs. boneless, skinless chicken breasts
  • ½ cup almond flour
  • 2 tbsp + 2 tsp large flake nutritional yeast
  • ½ tsp each: salt & pepper, divided
  • 1, 15-oz. can petite diced tomatoes
  • ½ tsp dried oregano
  • 2 cloves garlic, minced
  • 2 scallions, chopped
  • 2 medium zucchinis (1 lb. total), cut, sliced, or “spiralized” into noodle-like strands (should yield about 4 cups zucchini noodles)

Instructions

Preheat oven to 400⁰F.
Combine almond flour and nutritional yeast in a medium-sized bowl. Season chicken breast with salt and pepper, and then coat both sides with almond mixture.
Bake for 12 to 15 minutes or until internal temperature reaches 165⁰F. Once cooked, remove chicken from oven and set aside to rest.
While chicken bakes, combine tomatoes, oregano, garlic, and scallions in a pot and simmer on low for 15 to 20 minutes.
Steam zucchini “noodles” in a steamer basket over boiling water on stovetop until tender.
Serve zucchini “noodles” with marinara and chicken.


Notes

PER SERVING: 1 LEANER | 3 GREEN | 1 HEALTHY FAT | 3 CONDIMENTS


Nutrition

  • Calories: 360
  • Fat: 12g
  • Carbohydrates: 16g
  • Protein: 49g
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