We tried out a new recipe this week. Chicken Parm is one of my favorites, but wanted to try a lightened up version. It worked perfectly with a side of spaghetti squash and red sauce. It was a quick & easy dinner. And as you can see, the girls enjoyed helping with the prep as well. I love that I am able to teach them how to eat healthy
Clean Eating Chicken Parmesan
-1/2 cup cornmeal
-1/2 cup coconut flour**
-1 tsp. garlic powder
-2 tsp. finely grated lemon peel (lemon zest)
-½ tsp. sea salt (or Himalayan salt)
-½ tsp. ground black pepper
-1 large egg, lightly beaten
-¼ cup water
-6 (4-oz.) raw chicken breasts, boneless, skinless
-2 Tbsp. olive oil, divided use
-6 cups raw mixed vegetables
-Fresh parsley (for garnish; optional)
** You can use any combination of corn meal, coconut flour or almond flour for this recipe. Cornmeal and coconut flour is what I used but almond flour would work great.
1. Preheat oven to 425° F.
2. Combine almond flour, garlic powder, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.
3. Combine egg and water in a shallow dish; whisk to blend.
4. Dip each chicken breast into the egg mixture; dredge in flour mixture until evenly coated. Set aside.
5. Heat 1 Tbsp. oil in large, ovenproof skillet over medium-high heat.
6. Add chicken breasts; cook for 3 to 4 minutes on each side.
7. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each chicken breast reads 165° F.
8. While chicken is baking, heat remaining 1 Tbsp. oil in medium skillet over medium heat.
9. Add vegetables; cook, stirring frequently, for 2 to 3 minutes, or until tender-crisp.
10. Serve one chicken breast and 1 cup vegetables per serving garnished with parsley, if desired.