Chicken, Parmesan and ‘Zoodle’ Skillet
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Are you in the mood for a delicious weeknight dinner with a healthy twist that won't take hours to make? We've got just the recipe for you!
This chicken, parmesan, and ‘zoodle’ skillet dish is not only easy to throw together but it's also bursting with flavour. And since the recipe makes use of zucchini noodles (AKA 'zoodles'), it's a great low-carb and gluten-free option.
Here are the ingredients you need:
1. One egg
2. Two teaspoons of water
3. Half a cup of almond meal
4. 25 grams of finely grated parmesan
5. A tablespoon of finely chopped fresh basil leaves
6. Two large chicken breast fillets, halved lengthways
7. Two tablespoons of extra virgin olive oil
8. 400 grams of tomato pasta sauce
9. Three medium zucchini, cut into long, very thin strips (using a mandoline or spiraliser)
10. Half a cup of coarsely grated fresh mozzarella
11. Fresh basil leaves to serve
Start by lightly whisking the egg and water in a bowl. Combine the almond meal, parmesan and basil on a plate. Then, season the chicken breast fillets with salt and pepper. Dip each fillet in the egg wash, then the almond meal mixture. Ensure that each piece is coated evenly with the two mixtures before transferring them to a lined plate.
Heat some oil in a large non-stick frying pan over medium-high heat. Cook the chicken fillets, turning, for about 6 minutes or until they reach a golden brown colour. Transfer to a plate.
Reserve half a cup of tomato sauce. Add the remaining tomato sauce to the pan and bring to a boil. Add the zucchini and let it simmer for 2 minutes or until just starting to soften. Remove from heat.
Preheat the oven grill to high. Place the chicken fillets in the pan and top it with the reserved tomato sauce. Sprinkle with cheese before popping it in the oven for 3 to 4 minutes, or until the cheese melts and bubbles. Sprinkle with extra basil. Ta-da! A delicious weeknight dinner that’s hassle-free, healthy, and tasty.
This chicken, parmesan, and ‘zoodle’ skillet dish is not only easy to throw together but it's also bursting with flavour. And since the recipe makes use of zucchini noodles (AKA 'zoodles'), it's a great low-carb and gluten-free option.
Source: Taste.com.au
Here are the ingredients you need:
1. One egg
2. Two teaspoons of water
3. Half a cup of almond meal
4. 25 grams of finely grated parmesan
5. A tablespoon of finely chopped fresh basil leaves
6. Two large chicken breast fillets, halved lengthways
7. Two tablespoons of extra virgin olive oil
8. 400 grams of tomato pasta sauce
9. Three medium zucchini, cut into long, very thin strips (using a mandoline or spiraliser)
10. Half a cup of coarsely grated fresh mozzarella
11. Fresh basil leaves to serve
Start by lightly whisking the egg and water in a bowl. Combine the almond meal, parmesan and basil on a plate. Then, season the chicken breast fillets with salt and pepper. Dip each fillet in the egg wash, then the almond meal mixture. Ensure that each piece is coated evenly with the two mixtures before transferring them to a lined plate.
Heat some oil in a large non-stick frying pan over medium-high heat. Cook the chicken fillets, turning, for about 6 minutes or until they reach a golden brown colour. Transfer to a plate.
Reserve half a cup of tomato sauce. Add the remaining tomato sauce to the pan and bring to a boil. Add the zucchini and let it simmer for 2 minutes or until just starting to soften. Remove from heat.
Preheat the oven grill to high. Place the chicken fillets in the pan and top it with the reserved tomato sauce. Sprinkle with cheese before popping it in the oven for 3 to 4 minutes, or until the cheese melts and bubbles. Sprinkle with extra basil. Ta-da! A delicious weeknight dinner that’s hassle-free, healthy, and tasty.
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