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Betsylife » Recipes » Meat/Seafood » Baked Chicken Parmesan Over Zucchini Noodles

Baked Chicken Parmesan Over Zucchini Noodles

September 15, 2015 By betsy 1 Comment

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Baked chicken parmesan with zucchini noodles is a light and fresh version of a classic. The perfect recipe for those days when you are craving those comforting flavors but don’t want to feel weighed down.  

Two plates of Baked Chicken Parmesan Over Zucchini Noodles

I’ve decided to try a few new things with my eating habits. Part of this change was spurred by discovering the documentary section of Netflix and bingeing on food documentaries all weekend long (pardon the pun).

Part of it comes from feeling not so great physically and *ahem, digestively lately.

The rest was brought on by a personal stagnation I’ve been trapped in for a while, and I figure that the only way out is through small changes (mincrements!)

Despite so many things going on in my life that are beyond my control, what I eat is something that can easily take charge of, so I’m starting here.

pile of freshly spiraled zucchini noodles

I’m a pretty healthy eater in general, but I am starting to take stock of my sugar intake in things other than desserts. Meals like this baked chicken parmesan over zucchini noodles are pretty standard in my house during the week, but I need to keep the trend going through the weekends instead of turning to packaged foods or take out that is chock full of hidden sugars.

I’m also trying intermittent fasting which is where you can eat for 8 hours during a day, then you don’t eat for 16 hours to allow your body to process and fully digest all the food you’ve eaten.

We’ll see how it all goes. More than anything I’m just looking for forward progress. I’m not talking about weight loss or anything like that. I’m talking about feeling dissatisfied in my everyday life, and finding small ways to move forward. What’s that saying? If you keep doing the same things, you’ll get the same results?

Something like that.

Well it’s time for a new phase of Betsylife. Starting with baked chicken parmesan and zoodles.

Baked Chicken Parmesan Over Zucchini Noodles on a blue plate

If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!

 

Baked Chicken Parmesan Over Zucchini Noodles
5 from 2 votes
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Baked Chicken Parmesan Over Zucchini Noodles

One of my favorite recipes with zucchini noodles! This healthy meal will leave you satisfied. 

Course Main Course, Main Dish
Cuisine American
Keyword baked chicken parmesan, zucchini noodles
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 376 kcal
Author Betsy Life

Ingredients

  • 2 tablespoons olive oil divided
  • 1 tablespoon chopped
  • fresh thyme
  • 6 garlic cloves thinly sliced and divided
  • 1 shallot thinly sliced
  • 1 pound heirloom tomatoes chopped
  • ½ cup dry white wine
  • ½ teaspoon kosher salt divided
  • ½ teaspoon black pepper
  • 2 eggs lightly beaten
  • 4 4-ounce skinless, boneless chicken breast cutlets
  • ½ cup whole-wheat panko
  • 1 teaspoon garlic powder
  • Cooking spray
  • 4 medium zucchini
  • 2 ounces fresh mozzarella cheese very thinly sliced
  • ½ cup torn basil leaves divided

Instructions

  1. Preheat oven to 425°.
  2. Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.
  3. Combine panko and garlic powder. Dip cutlets in eggs and dredge in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.
  4. Using a julienne peeler, or a spiralizer, peel zucchini lengthwise into noodles or thin strips.
  5. Preheat broiler to high. Top each cutlet evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.
  6. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with sauce, remaining ¼ teaspoon salt, and half of basil.
  7. Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.
Nutrition Facts
Baked Chicken Parmesan Over Zucchini Noodles
Amount Per Serving (1 g)
Calories 376 Calories from Fat 135
% Daily Value*
Fat 15g23%
Sodium 315mg13%
Carbohydrates 21g7%
Sugar 9g10%
Protein 37g74%
* Percent Daily Values are based on a 2000 calorie diet.

 

More Spiral Vegetable Recipes

  • Raw Carrot Pasta with Peanut Sauce 
  • Chicken and Vegetable Noodle Stir Fry 
  • Simple Radish Salad
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Filed Under: Meat/Seafood, Pizza/Pasta, Popular on Pinterest, Recipes

Comments

  1. Rafael says

    March 6, 2022 at 6:24 am

    5 stars
    Love these Baked Chicken Parmesan Over Zucchini Noodles, this one seems so delicious . Will love try this one . Thanks for sharing this one with us .

    Reply

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