Super easy clean-eating chicken parmesan that will rock your socks. A few additions to my baked paleo chicken tenders make this meal a winner all around.
These baked paleo chicken tenders have become one of my most popular recipes here on EBF and for good reason. They’re easy to make, gluten-free, grain-free and absolutely delicious, not to mention Whole30 approved! I love serving the tenders with baked sweet potato fries or over a fresh salad, but I thought it would be fun to give them an Italian spin by adding a little marinara and parmesan cheese.
Traditional recipes for chicken parmesan are loaded with multiple cheeses, bread (or flour) and sometimes butter. There is nothing wrong with any of those ingredients, but sometimes I don’t want to feel like I need to be rolled away from the dinner table… you feel me? This simple, cleaned-up version is perfect and won’t leave you feeling overstuffed or bloated.
You can make this recipe with chicken tenders or breasts. I love going the tender route because each piece gets a bit more of the delicious almond flour coating — which, let’s be honest, is the best part!
In addition, I really like doing the cook-once, eat-twice method by making a batch of the tenders on Sunday night. The recipe makes four servings so we’ll have the tenders for dinner on a big salad and then I’ll save the leftovers to make this chicken parm the following night. The only additional items you need to have on hand are a little marinara and fresh parmesan cheese. I serve the chicken parm with roasted broccoli and it’s absolutely delish.Print
- 1 lb organic boneless skinless chicken breast
- 1 egg
- 3/4 cup almond meal
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup marinara (homemade or jarred)
- 1/4 cup freshly grated parmesan cheese
- Preheat oven to 400° F.
- Place almond meal, paprika, cayenne, garlic, sea salt and black pepper in a small bowl. Stir to combine.
- Crack egg into another shallow bowl and whisk.
- Dredge each chicken breast in the egg bowl, wipe off any excess and then dip into the almond meal mixture. Roll until each chicken breast is covered completely. Place the coated chicken on a baking pan lined with parchment paper or on a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture. Bake for 25-30 minutes, flipping the chicken once at the 15-minute mark. When done, the chicken will be golden brown and completely cooked through.
- Once cooked through, top each chicken breast with 2-3 Tablespoons of marinara and 2 teaspoons of parmesan cheese. Return chicken to oven and bake 5-10 minutes, until crust is golden brown and cheese is melted and bubbly. Serve with roasted broccoli or another green veggie.
- Calories: 306kcal
- Sugar: 1g
- Sodium: 357mg
- Fat: 16g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 128mg
PS: I am loving Rao’s Homemade marinara right now, so that’s what we used for this recipe. Of course you can use whatever marinara you like; just be sure to read the label so you can watch out for added sugar.
If you try this recipe for clean-eating chicken parmesan please let me know how it turns out in the comment section or share a photo via social media! Don’t forget to tag me (@eatingbirdfood) so that I see it.