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.