Healthy Roasted Parmesan Chicken with Zucchini Noodle

So this recipe came to me just in time for Zucchini Sunday. That has really been a little adjusted to the goodness of all of Ali Inspiralize's new cookbook friends, who are currently obsessed with like a child enjoying Queen's milk for the first time. I can't stop making recipes from this beautiful book and yes guys, I'm pretty sure Ali assured me that you can really spiralize just about everything.

There are so many more recipes I intend to make from spiralized loaded potatoes with BBQ sauce (hello soccer parties) to the California Roll Bowl Sushi (OMG has ginger peanut sauce). Please buy a book so you can enjoy with me too.

For bread crumbs:

  • 2/3 cups of almonds eat
  • 1 teaspoon of dried oregano
  • 1/2 tsp garlic powder
  • 1/4 teaspoon of onion powder
  • Salt and pepper
  • 3 tablespoons of grated Parmesan cheese
  • 1 large egg
  • 4 (4oz) skinless chicken without breast

For this sauce:

  • 1/2 tablespoon of olive oil
  • 1/2 yellow onion, diced
  • 2 cloves of garlic, chopped
  • 1/2 tsp red pepper flakes
  • 1 (15 ounces) can be diced tomatoes
  • 1 (6 ounces) of tomato paste (no salt added best)
  • 1/3 cup of water
  • 1/4 cup of chopped fresh basil
  • 1 tablespoon of dried oregano
  • 1/4 teaspoon of fennel seeds
  • 1/2 teaspoon of salt, plus more if needed
  • 1/8 teaspoon of black pepper
  • 1/2 cup of grated mozzarella cheese
  • 4 zucchini, spiralized and pruned noodles (using knife D)


  1. Preheat the oven to 400 degrees F. Line the baking sheet with parchment paper.
  2. Set up your dredging station. On a large plate, mix all ingredients for bread crumbs and stir to combine. Beat the eggs in a shallow medium bowl. Arrange the dishes side by side. Work one at a time, dip the chicken first in the egg and allow excess to drip back into the bowl. Then Dip in the bread crumbs, switch the coat and press to follow. Place on a prepared pan and bake for 15-20 minutes or until cooked and no longer pink.
  3. While chicken bakes, heat the oil in a large skillet over medium heat. After hot oil, add the onion, garlic and red pepper flakes and cook for a few minutes or until the onion starts to soften. Then add diced tomatoes, tomato paste, water, basil, dried oregano, fennel seeds, salt and pepper. Stir until mixed, then reduce the heat to low and let it boil for 10 minutes or until the sauce thickens. Transfer half of the sauce to the medium bowl and set aside, doing the rest in a lower hot pan.
  4. After the chicken has finished cooking, remove the pan from the oven and pour the sauce from the bowl over the chicken. Top each piece with 2 tablespoons of grated mozzarella cheese. Return to the oven and bake again for 5 minutes or until the cheese melts.
  5. Return the pan with the rest of the sauce being hot. Add zucchini noodles and cook for about 5 minutes or until the al dente. Divide noodles between four plates. Top with chicken. Enjoy!

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