Lighter Baked Chicken Parmesan with Zucchini Noodles
Try this Lighter Baked Chicken Parmesan with Zucchini Noodles recipe.
Try this Lighter Baked Chicken Parmesan with Zucchini Noodles recipe.
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1/4 cup grated parmesan cheese
- 1 teaspoon dry basil
- fresh basil for garnish
- 3/4 cup panko breadcrumbs
- 5 boneless chicken breast cutlets
- 1.5 tablespoons olive oil (i used roasted garlic olive oil for a l
- 4 oz. fresh mozzarella ball cut into 5 slices
- 3/4 cup finely diced red onion
- 28 oz. muir glen crushed fire roasted tomatoes
- 1 tablespoons grape seed oil
- 3 large zucchini inspiralized into noodles
- Carbohydrate 23.6242939999562 g
- Cholesterol 2.53600000280322 mg
- Fat 5.97488599888595 g
- Fiber 1.74526003103674 g
- Protein 5.83900800118432 g
- Saturated Fat 1.25654360036926 g
- Serving Size 1 1 Serving (42g)
- Sodium 629.556500048615 mg
- Sugar 21.8790339689194 g
- Trans Fat 0.395531799959398 g
- Calories 172 calories
Step-by-step
- Preheat oven to 350 degrees Fahrenheit.
- Bring a medium saucepan to medium-high heat, add 1 tablespoon of olive oil and red onion. Sauté for 3-4 minutes until onions become translucent.
- Add garlic and sauté for 30 seconds; add crushed tomatoes, salt, and pepper.
- Bring to a boil, reduce to a simmer, and cook for 10 minutes. Set aside when finished.
- Spray a baking sheet with cooking spray and set aside.
- In a large shallow dish, add panko, parmesan cheese, and dry basil. Toss to mix.
- Pat chicken cutlets dry.
- Pour 1.5 tablespoons of olive oil into a small dish. Using a cooking brush, coat both sides of the raw chicken with olive oil.
- Put coated chicken in the panko mixture and generously coat both sides. Press the mixture into the chicken so it sticks.
- Place coated chicken breasts on the greased baking sheet. Once on the baking sheet, gently spray the top of the chicken breast with olive oil.
- Bake for 15 minutes, turn over, and bake for another 15 minutes.
- Top each chicken breast with 1-2 tablespoons of tomato sauce and 1 slice of mozzarella cheese, then bake for 5 minutes until the cheese is melted.
- Heat a large skillet to medium-high heat. Add grape seed oil and zucchini noodles.
- Sauté for 2-3 minutes. Remove and let sit for 2-3 minutes.
- Serve zucchini noodles with one chicken parmesan, topped with a little tomato sauce and fresh basil.
Lighter Baked Chicken Parmesan with Zucchini Noodles: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a monumental task. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, the last thing I want is to spend hours slaving away in the kitchen. That's why I'm always on the lookout for recipes that are both quick and satisfying, and this Lighter Baked Chicken Parmesan with Zucchini Noodles fits the bill perfectly. It's a healthier twist on a classic comfort food, and it's surprisingly easy to make even on the busiest of weeknights.
The secret to this recipe's success lies in its simplicity. Instead of deep-frying the chicken, which adds unnecessary fat and calories, I bake it. This method is much healthier and creates a crispy, flavorful coating without all the guilt. And trading traditional pasta for zucchini noodles instantly lightens the dish, adding a delightful fresh element that complements the rich tomato sauce and melted mozzarella. The zucchini noodles cook incredibly quickly, and they’re a great way to sneak in extra vegetables without altering the taste too much. The entire recipe takes less than an hour from start to finish, which is music to my ears on a busy Tuesday evening.
The taste? Let's just say it’s a crowd-pleaser. My family loves this dish, and I've even had friends request the recipe after trying it. The crispy chicken is juicy and flavorful, the zucchini noodles provide a delightful textural contrast, and the tangy tomato sauce ties everything together beautifully. It’s the perfect balance of comfort food and healthy eating.
Beyond the ease and deliciousness, this recipe is also incredibly versatile. You can easily adjust the ingredients to suit your preferences or what you have on hand. Feel free to experiment with different types of cheese, herbs, or vegetables. Adding some spinach or mushrooms to the zucchini noodles would make a fantastic addition. I often switch up the type of tomatoes I use, sometimes opting for sun-dried tomatoes for a more intense flavor. The possibilities are truly endless!
This Lighter Baked Chicken Parmesan with Zucchini Noodles is more than just a recipe; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It’s a perfect example of how a little creativity in the kitchen can lead to delicious and satisfying meals that the whole family will enjoy. So, the next time you're short on time but still craving a comforting and flavorful dinner, give this recipe a try. I guarantee it will become a regular in your weeknight rotation.
Tips and Tricks for Success:
- For extra crispy chicken, make sure to pat the chicken breasts dry before breading them.
- Don't overcrowd the baking sheet; this will ensure even cooking.
- If you don't have a spiralizer, you can use a vegetable peeler to create zucchini ribbons.
- For a richer tomato sauce, add a splash of red wine or balsamic vinegar.
- Garnish with fresh basil for an extra burst of flavor and visual appeal.
This recipe is a true lifesaver on busy weeknights, proving that healthy eating and delicious meals don't have to be mutually exclusive. Give it a try, and let me know what you think in the comments below! I'd love to hear about your own variations and experiences.
