Healthy Chicken Parmesan

Published on April 3, 2016 by admin

CHICKEN PARMESAN SERVINGS 6-7 (always feel free to double the recipe to fit your meal needs)

Ingredients and amounts
Skinless boneless chicken breast or chicken thighs (pounded out needs to be thin about 1 1/2 thick)
1 cup of fresh spinach( or kale) rough chopped
1 Cup of low carb baking mix i used bob mills
2 tablespoon of light mozzarella cheese
1/2 TBS of Parmesan cheese
1/2 red bell pepper finely diced
1/2 green bell pepper finely diced
1/2 cup (or to taste) onion red or white finely diced
2 tbsp fresh parsley
2 tablespoon of fresh chopped basil
2 TBSP Rosemary rough chopped
2 TBSP Thyme
2 Garlic Cloves
1 cup of your favorite pasta marinara sauce
1 TSP organic Agave Nectar
1 TBSP Raw unrefined coconut oil

SEASON MIX(JUST A RECOMMENDATION) add half to your low carb flour mix and your 1 TBSP of Parmesan Cheese to Flour.

1/2 TSP OF EACH sea salt, black pepper, coriander, cayenne pepper, paprika, red pepper flakes, any low sodium non msg chicken stock cube (only half of the cube)

STEP 1 clean chicken and squeeze juice of 1 lemon or lime over top

STEP 2 combine all herbs with onions and garlic set half aside for marinara sauce.

step 3 cook meat or veggie mixture add all season and marinara sauces as well as onions and peppers agave nectar, red wine and ketchup(optional) let simmer on low heat for 30 minutes (A little hot sauce never hurt nodody)

STEP 3 Follow along closely with video instructions using the ingredients amount

STEP 4 Bake in a 380 degree oven for 10 minutes until fully cooked and golden brown then add to sauce mixture.

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