Paleo Chicken Parmesan with Zucchini Noodles
Forget everything you thought you knew about comfort food. We’ve taken chicken parmesan, kicked out the bird, and replaced it with plant-based brilliance. And yes, the noodles are zucchini, because carbs decided to be dramatic. This dish hits all the nostalgic Italian notes without the dairy, gluten, or guilt. The “cheese” melts, the sauce simmers, and the veggie magic holds it all together like your best shapewear. It’s Paleo, dairy-free, and 100% ready for your next girls’ night in. Bonus: your body won’t hate you tomorrow.
Paleo Chicken Parmesan with Zucchini Noodles
This vegan Paleo chicken parmesan swaps the meat for plant-based protein and the pasta for spiralized zucchini, delivering cozy Italian vibes with clean ingredients.
Ingredients
- 4 zucchini spiralized
- 1 tablespoon olive oil
- 1 cup plant-based chicken strips
- 1 cup Paleo marinara sauce
- 1/3 cup vegan cheese almond or cashew-based
- 1/2 cup almond flour
- 1 tablespoon ground flaxseed + 3 tablespoons water egg replacer
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F. Grease a baking dish lightly with olive oil.
- Mix flaxseed with water and let it sit for 5 minutes.
- Coat plant-based chicken in almond flour, garlic powder, oregano, salt, and flax mixture.
- Heat a frying pan over medium heat and cook coated protein strips for 3–4 minutes per side until crispy.
- Spread half the marinara sauce in the baking dish, lay crispy strips on top.
- Pour remaining sauce over the strips, then sprinkle with vegan cheese.
- Bake uncovered for 20 minutes, or until bubbly and golden.
- Meanwhile, sauté spiralized zucchini in olive oil for 3–5 minutes until just tender.
- Serve cheesy goodness over the zoodles.
- Garnish with basil and serve it like the culinary diva you are.
Notes
📊 Nutritional Values (per serving)
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 12g
💪 Vitamins & Minerals (per serving)
- Vitamin A: 18%
- Iron: 15%
- Vitamin C: 20%
- Calcium: 12%
- Vitamin K: 22%
💁♀️ Tips to Boost the Flavor
- Add crushed red pepper to the marinara if you’re feeling fiery.
- Use a garlic-infused oil for the zucchini to bring extra drama.
- Sprinkle nutritional yeast for a deeper cheesy hit.
- Add olives or sun-dried tomatoes if you like a little sass in your sauce.
- Serve with a side salad for bonus glow-up greens.
