Healthier Chicken Parmesan

If you're looking for a new meal prep recipe, you're in luck! These almond flour breaded chicken breasts are perfect to make ahead for the week. You can also serve them with just about anything - sweet potato fries, broccoli, fresh salad, etc - For this recipe, I decided to use Rao's homemade marinara sauce + freshly grated parmesan cheese! Whichever way you prefer, this recipe is a win all the way around!

These cooked chicken breasts can be stored in the fridge for up to 4 days and in the freezer for up to 3 months (without the tomato sauce and cheese).

INGREDIENTS:

1 lb organic boneless skinless chicken breast

1 egg

3/4 cup almond meal

1 teaspoon paprika

1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 cup marinara

1/4 cup freshly grated parmesan cheese

INSTRUCTIONS:

Preheat oven to 400 degrees F.
Combine almond meal, paprika, cayenne pepper, garlic, black pepper, and sea salt into a small bowl.
In a separate bowl, whisk together egg.
Soak each chicken breast in the egg bowl and then transfer to the almond meal mixture. Coat chicken evenly on both sides and place on a baking pan that is lined with parchment paper. Bake for 25-30 minutes flipping the chicken once at the 15 minute mark. Ensure chicken is fully cooked through.
Top each chicken breast with 2-3 tbsp of marinara sauce and 2 tsp of grated parmesan cheese. Return chicken to the oven for about 10 minutes, until the crust is golden brown. Serve with steamed/roasted broccoli or another veggie. Enjoy!

NUTRITION

Serving Size: 1 chicken breas (with marinara sauce)
Calories: 244
Sugar: 2.4g
Sodium: 941.5mg
Fat: 14g
Saturated Fat: 1.6g
Polyunsaturated Fat: 2.1g
Monounsaturated Fat: 5.5g
Trans Fat: 0g
Carbohydrates: 6.8g
Fiber: 3.2g
Protein: 27g
Cholesterol: 65mg

Recipe inspired and adapted by Eating Bird Food!