This almond flour crusted chicken parmesan has 35 grams of protein per serving and baked instead of fried. It’s full of flavor and perfect for satisfying a craving for Italian comfort food.
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Almond Flour Crusted Chicken Parmesan
This almond flour crusted chicken parmesan has 35 grams of protein per serving and baked instead of fried. It’s full of flavor and perfect for satisfying a craving for Italian comfort food.
Ingredients
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1 lb organic boneless skinless chicken breast
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1 egg
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3/4 cup almond mill
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1 teaspoon paprika
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1/2 teaspoon cayenne pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon sea salt
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1/2 teaspoon black pepper
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1 cup marinara
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1/4 cup freshly grated parmesan cheese
Instructions
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Preheat oven to 400 degrees F.
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Combine almond meal, paprika, cayenne pepper, garlic, black pepper, and sea salt into a small bowl.
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In a separate bowl, whisk together egg.
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Soak each chicken breast in the egg bowl and then transfer to the almond meal mixture. Coat chicken evenly on both sides and place on a baking pan that is lined with parchment paper. Bake for 25-30 minutes flipping the chicken once at the 15 minute mark. Ensure chicken is fully cooked through.
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Top each chicken breast with 2-3 tbsp of marinara sauce and 2 tsp of grated parmesan cheese. Return chicken to the oven for about 10 minutes, until the crust is golden brown. Serve with steamed/roasted broccoli or another veggie. Enjoy!
Recipe Notes
1. Serving size: Makes 4 servings.
2. Notes: Top with grated parmesan cheese and a side of steamed broccoli or another veggie.
Nutrition
serving: 1 chicken breast, calories: 325kcal, carbohydrates: 7.5g, protein: 35g, fat: 17.8g, saturated fat: 3.2g, polyunsaturated fat: 0.3g, monounsaturated fat: 0.5g, trans fat: 0g, cholesterol: 116.5mg, sodium: 626mg, fiber: 3.1g, sugar: 2.4g