Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken parmesan with zucchini spaghetti (low-carb). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Parmesan with Zucchini Spaghetti (Low-Carb) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken Parmesan with Zucchini Spaghetti (Low-Carb) is something which I’ve loved my entire life.
Chicken Parmesan with Zucchini Spaghetti (Low-Carb). Chicken Parmesan with Zucchini Spaghetti (Low-Carb) step by step. Coat: chicken in flour, then eggs, then breadcrumb mix.
To begin with this recipe, we have to prepare a few components. You can cook chicken parmesan with zucchini spaghetti (low-carb) using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Parmesan with Zucchini Spaghetti (Low-Carb):
- Make ready 4 large zucchini (6 small)
- Prepare 4-5 thin sliced chicken breast strips
- Prepare 1 packet Shake N Bake Parmesan Breadcrumbs
- Prepare 1/2 cup plain panko
- Get 1/4 cup grated parmesan
- Take 3 Tbsp garlic seasoning
- Prepare 1 Tbsp fresh parsley
- Take 1/2 cup flour
- Make ready 3 eggs
- Get 3 Tbsp. milk
- Make ready 2 Tbsp butter
- Take 1 Tbsp minced garlic
- Prepare Spaghetti sauce
- Make ready Fresh mozzarella
- Prepare Olive oil
- Make ready to taste Salt and pepper
I promise you won't miss the carbs at all, the zucchini noddles do a fabulous job of replacing regular spaghetti noodles and they cook quicker too!. Remove the chicken from the oven when crispy golden. On a plate, serve the noodles with the chicken parmesan and add the spaghetti sauce. This low carb chicken parmesan is best served over spaghetti squash or zoodles!
Steps to make Chicken Parmesan with Zucchini Spaghetti (Low-Carb):
- Mix: breadcrumbs, panko, 2 Tbsp garlic seasoning, parsley, and grated parmesan.
- Whisk: eggs and milk.
- Coat: chicken in flour, then eggs, then breadcrumb mix.
- Bake: chicken at 375 degrees for 10-12 minutes.
- Remove: chicken from oven, top with fresh mozarella, return to oven for 3 minutes (or until cheese is melted).
- While chicken is in the oven, heat spaghetti sauce of your choice on stove, seasoning if desired.
- Use: spiralizer or julienne peeler to make zucchini "noodles."
- Sauté: zucchini noodles in 1 tsp olive oil, minced garlic, remaining garlic seasoning, and butter until cooked but slightly firm, stirring often.
- Add: spaghetti sauce to zucchini and stir, saving some sauce for topping.
- Plate: Zucchini "noodles", chicken, additional sauce if desired.
And keeping it low carb means garlic bread is a no-no! And keeping it low carb means garlic bread is a no-no! So how about a crispy, green salad with a bright, tangy vinaigrette or a sweet slaw made from shredded cabbage and creamy mayo? Not only is this low carb option healthier and made with good ingredients, it also has that crispy breading that we know and love on our chicken parmesan! Pair it with zucchini noodles, spaghetti squash, or gluten-free pasta for the ultimate Italian comfort food!
So that’s going to wrap it up for this exceptional food chicken parmesan with zucchini spaghetti (low-carb) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
