Paleo Chicken Parmesan

I'm back with another Fit Friday recipe for you.  This week it's another Paleo recipe.  When you think of Paleo, simple carbohydrates simply do not fit in.  That means no pasta.  I have a solution!  If you remember my last Paleo recipe (Spiced Grilled Chicken with Zucchini and Avocado Pasta), I gave you an alternative - zucchini.  You can use a mandolin or spiral slicer (or a simple julienne slicer) to make the zucchini into pasta, about the thickness of spaghetti noodles.

This version of Chicken Parmesan also uses an alternative to a traditional flour breading.  Almond Meal is a great substitute for the simple carb of white flour.  Then using organic tomatoes for the sauce just adds to the goodness of this recipe.  In fact, The Hubs said that he actually preferred this version to the traditional recipe!  Now THAT'S a compliment.

Paleo Chicken Parmesan



1 Tbs. olive oil
1 small onion, finely chopped
5 garlic cloves, minced
2 cans (15 oz.) tomato sauce
1 can (15 oz.) diced Italian Style tomatoes
1 tsp. parsley
1 tsp. oregano
1 tsp. basil
1 tsp. salt
1/4 tsp. black pepper


3 Tbs. olive oil
2 lbs. boneless chicken thighs
1 1/2 cups almond meal
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
1 tsp. salt
2 eggs
Mozzarella Cheese, sliced


3 medium zucchini, cleaned
1 tsp. salt
1 Tbs. olive oil


1. Prepare sauce.  In a large saucepan, heat olive oil over medium heat.  Add onion and cook until translucent, about 3-5 minutes. Add garlic and cook for 2 more minutes.  Add tomato sauce and diced tomatoes.  Stir in parsley, oregano, basil, salt, and pepper. Reduce heat to low and cover pot.  Allow to simmer over low heat while you are preparing the noodles and chicken.

2. Prepare noodles.  Using a mandolin or vegetable spiral slicer, julienne zucchini.  Place in a colander and toss with salt.  Set aside while you prepare the chicken.

3. Prepare chicken.  Combine almond meal, onion powder, garlic powder, oregano, and salt in a medium bowl.  Beat eggs slightly in a separate medium bowl.

4. In a large skillet, heat olive oil over medium high heat.  Dredge chicken thighs in egg mixture, then in almond meal mixture.  Add to skillet with hot oil.  Cook until browned, approximately 5 minutes on each side.  Top each chicken thigh with mozzarella cheese and cover pan.  Allow the cheese to melt.  Using tongs, remove chicken to a platter and set aside.

5. Add zucchini noodles to hot skillet and toss in hot oil for 2-3 minutes to soften.  Transfer noodles to serving plates, top with sauce, and finish with a chicken thigh.  Serve immediately.

Serves 4-6

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