Healthier Chicken Parmesan with Zoodles

I have to admit, one of my favorite indulgences is pasta and bread.  I’m not talking about whole wheat pasta or Ezekiel bread (which is a staple in my diet), I’m talking homemade breads or restaurant fresh pasta.  I also love my veggies, and zucchini is definitely one of my favorites (it’s probably right up there with broccoli and my newfound love for brussel sprouts).  So when I first tried zoodles, I was amazed.  Absolutely delicious.  Granted, I didn’t quite cook them right the first time, but still oh so good!!

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Even Bandit is a fan of the zoodle craze

So I’ve played around since then with zoodles and trying to create a nice dinner to go with it.  My husband and I love chicken parmesan and have had it several times.  I think we’ve probably tried every “healthy chicken parmesan” recipe available on the internet (and almost all of them were pretty good).  So I decided to make a chicken parmesan dinner with zoodles.  Trust me on this one, you need to try it.

485A6977.jpgSo if you’re new to the whole zoodle craze, you’ll want to start with a spiralizer.  My husband bought me one for Christmas last year.  They are super easy to use and even easier to clean (a must for me).  Once you have spiralized your zucchini (I spiralized 2 whole zucchinis), you’ll want to make sure and soak up as much water as possible.  I put mine on some paper towels and sprinkled a little salt to help absorb the moisture.  I just let them sit while I worked on the rest of the meal.

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For the chicken parmesan, I kept it fairly simple and pretty healthy.  Preheat the oven to 425°F.  You’ll want to take 1 pound of chicken breasts (approximately 4 chicken breasts depending on thickness) and pound them until they are about 1/2 inch thick.  Then, beat a couple of eggs in one bowl and in another bowl mix about 1 cup of Italian seasoned breadcrumbs with 1/4 cup of parmesan cheese.  Dip the chicken in the eggs followed by the breadcrumb mixture.  Place these in a pan (I had to use two pans because I was making enough for my husband and I for the week) and place in the oven for about 20 minutes (or until chicken is cooked through).

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While the chicken is in the oven, heat a jar of organic marinara sauce on the stove top or in a glass bowl in the microwave.  Once the chicken is cooked, spread the marinara over the chicken.

 

 

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Sprinkle the top of the chicken with about 1/2 cup of shredded mozzarella cheese (for 4 – 4 oz chicken breasts).  Put this back in the oven for about 5 more minutes so that the cheese is nice and melted!

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Place about a cup of zoodles on your plate, top with the heated marinara sauce, followed by the chicken parmesan.  Enjoy with a small glass of wine.  It is an Italian dish after all!

 

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No meal is complete without this face staring you down.
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