Paleo Chicken Parmesan

Prep Time 00:20 Cook Time 00:45 Total Time 0:20 Serves 4


    For the Noodles

    • 6 zucchini, spiral sliced
    • 1 tablespoon fine sea salt

    For the Marinara

    • 1 tablespoon butter or olive oil
    • 4 cloves garlic, minced
    • 24 ounces crushed tomatoes
    • 1 tablespoon Italian seasoning
    • 1/2 teaspoon fine sea salt
    • 1/2 lemon, juiced

    For the Chicken

    • 1/2 cup Paleo baking mix
    • 1 tablespoon Italian seasoning
    • 1/2 teaspoon fine sea salt
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon ground black pepper
    • 2 eggs, whisked
    • 1 pound chicken tenders


    1. For the noodles, toss the raw zucchini noodles with the sea salt and set aside for 15 minutes. Rinse the noodles of the salt and press to squeeze out as much water as possible (a LOT of water will come off because of the salt). Place the noodles in the bottom of a casserole dish.
    2. For the marinara, heat the butter with the garlic over medium heat until the garlic is fragrant. Add the rest of the ingredients and cook until simmering. Pour the marinara over the noodles.
    3. For the chicken, whisk the dry ingredients together in a small bowl. Dip the chicken in the egg and then into the dry. Place the chicken over the marinara.
    4. Bake at 350 F for 45 minutes.
    5. Garnish with additional seasoning and enjoy!


    Recipe Notes

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