Baked Chicken Parmesan with Zoodles
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I love Chicken Parmesan.ย ย It’s one of my favorite weekend dishes because it’s easy to make, filling, and comforting.ย ย The only problem with traditional Chicken Parmesan is that it’s high is fat and calories because the chicken is fried, it’s covered in cheese, and it’s served on a bed of pasta.
Last week I decided to do something about my favorite meal.ย I wanted to change it up so it was healthier.ย ย The first thing I did was bake the chicken.ย I still coated it in breadcrumbs but instead of frying it in oil I simply dry baked it in the oven.ย Instead of topping it with a mound of cheese I placed one slice of provolone on top.
The biggest change I made was that I didn’t put it over top of pasta.ย ย As much as I love pasta, it adds a ton of extra calories.ย ย Instead I used my spiralizer and I made zucchini noodles to put underneath the chicken.ย I am loving zoodles lately.ย The texture is a little different then pasta but it’s a great alternative.ย ย I can make several cups of them for 100 calories!
The baked chicken over top of the zoodles was delicious.ย ย My husband even enjoyed it and said he would gladly have the meal again.ย ย The zucchini noodles were filling and tasted great with the marinara sauce.ย The chicken was tender and juicy.ย Overall, I liked this just as much as I do the regular version and this way saved me over 300 calories!
Baked Chicken Parmesan with Zoodles
Ingredients
- 1 lb. chicken breast about 4 pieces
- 1/4 c. panko breadcrumbs
- 3 Tablespoons Parmesan cheese
- 1 teaspoon black pepper
- 1 egg
- 4 slices Provolone cheese
- 2 c. marinara sauce
- 2 zucchini
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 375 degrees.
- Place the breadcrumbs, Parmesan cheese, and black pepper in a shallow dish.
- Place the egg with 1 tablespoon of water in a second dish.
- Run the chicken through the egg mixture and then dip into the breadcrumb mixture. Place in a baking dish sprayed with cooking spray.
- Bake for 20 minutes.
- Remove from oven and cover the chicken with the marinara sauce. Place a piece of provolone cheese on top of each piece of chicken.
- Bake for 20 additional minutes.
- Using a spiralizer, cut the zucchini into noodles.
- Heat the olive oil in a saute pan and add the zoodles. Saute for 4 minutes and remove from heat.
- Serve the chicken and sauce on top of the zoodles. Add extra sauce if needed.
I don’t know which I want more…the chicken or those fun and fabulous zoodles!