Skinny Chicken Parmesan
I love Italian food. I mean, who doesn’t love a good pasta, cheese and some amazing sauce?? But what I don’t love is the guilt that comes after all of that carb loading…ugh. I really wanted to still be able to eat delicious food when I made the huge change to my eating plan and health, but I obviously couldn’t eat it the way I had been with tons of cheese, thick breading and a mound of white pasta. After a few adjustments though, this recipe turned out to be a super tasty addition to my family’s menu with much less guilt accompanied with eating it! As you can see by the picture, I eat mine off of the counter it’s so good! Just kidding… I should have re-thought the clear plate:)
(Side Note- I hate measuring. These amounts are estimates and can obviously be adjusted depending on how many people you are cooking for)
2-3 Chicken Breasts, trimmed
1 jar/container of spaghetti sauce (Try to get sugar-free or better yet, make your own! Here’s a great recipe for a healthy sauce. I use my father-in-laws AMAZING homemade sauce)
1 container of 100% whole wheat bread crumbs seasoned with italian seasoning, garlic, pepper and a hint of salt
4 egg whites (Or 1 cup if you buy them in a container like I do)
1/4 mozzarella cheese
Olive Oil Spray for pan
Fresh grated parmesan, about 3/4 of a cup or so
4-5 large zucchini
Preheat oven to 375. Cooking time will vary depending on the size of your chicken breasts. Cover cooking pan with tinfoil and then spray olive oil on foil to prevent sticking. Prepare your coating by seasoning the bread crumbs and adding in 1/4 of the Parmesan cheese. Spread this out on a flat surface, this make it easier to coat the chicken. Trim the fat off of the chicken breasts, pat them dry with a paper towel (this helps things stick better). Dip chicken breasts into the egg white mixture and allow excess to drip off. Lay dipped chicken over bread crumbs, flip over and repeat on the other side. I do not put a thick layer of breading on my chicken because more layers just adds more guilt;) Lay the coated chicken breasts down on the tinfoil. Spoon 2-3 heaping scoops of sauce overtop of each chicken breasts. Finish with a light, light sprinkle of mozzarella cheese. Bake for 25-30 minutes.
Prepare the zucchini by cutting into “noodles”. You can use a vegetable Julienne tool to do this, but I don’t have one so I just slice each one into thin noodle-like pieces. Boil some water on the stove, just like you would to prepare regular pasta with a pinch of salt. Boil the z-oodles until they are flexible but not to the point of being mushy. This only takes about 4 minutes. Drain the z-oodles and dry them or let them sit and air dry before plating.
Place the z-oodles on a plate, cover with the amount of sauce you prefer and finish that off with the remaining parmesan. When the chicken is finished, place this on top of your skinny spaghetti and VOILA! Delicious Skinny Chicken Parmesan.
You can serve this with a salad, but you already have the necessary vegetable content in your noodles and it is a filling dish!
Update- Squat Challenge:
I have been doing this squat challenge from FitnessBlender now for about a month and a half.(You can check out my first post on it here) Let me tell you, it has not been easy. But it has been so worth it! I have definitely noticed that mixing it in with my regular workout routine has given me some great results.
You can see in the before (left) and after (right) that my legs look a lot more tone and tightened, as well as some added muscle definition in my calves. And, they do not lie when they say that squats lift your booty! Try this out, you’ll see what I mean! -This is about a 1.5 month difference, doing the challenge 3 times a week-
Have any of you been doing the squat challenge or any other challenges? Let me know if you saw any amazing results!
*Heres to delicious meals without the guilt*