Chicken Parmesan with Zucchini Pasta

Zucchini noodles are served alongside chicken topped with marinara and cheese in this gluten-free version of chicken Parmesan.

• Preparation Time: 20 mins
• Cooking Time: 12 mins
• Total Time: 32 mins
• Calories: 277 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon Italian seasoning
• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 4 slices mozzarella cheese
• cooking spray
• ¼ cup freshly grated Parmesan cheese, or to taste
• 1 cup marinara sauce
• 4 zucchini, cut into spirals using a spiral slicer

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Line a baking sheet with parchment paper.

Step 3

Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.

Step 4

Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.

Step 5

Heat marinara sauce in a saucepan over low heat.

Step 6

Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.

Step 7

Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.

Step 8

Spoon marinara sauce over each chicken breast and top with mozzarella cheese.

Step 9

Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.

Step 10

Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.