Who is ready for a low-carb and super delish chicken dinner? I know that I always am. Here is my take on one of my favorite meals to date – chicken parmesan. Being on a competition prep diet means giving up tons of foods but that doesn’t mean you can’t find healthier substitutions for your favorite meals. Not only does this recipe save tons of calories but it also cuts out many steps which in return makes this recipe even easier to make!
Now I love my veggies so I added tons of them. This is completely up to you if you want to copy, add more, or leave them out all together!
If you do not like chicken, go ahead and substitute it for eggplant. I love eggplant so I normally make another baking dish of it too. I layer the chicken over eggplant and it is AMAZING.
Ingredients: (brands I use for macro count)
- 2lbs of chicken breast
- 1 large can of pasta sauce (fit and active- tomato basil)
- 1 cup of low fat mozzarella cheese (Krogers brand)
- 1 large chopped zucchini
- 1 small eggplant sliced
- 1 cup chopped mushrooms
- 2 large chopped tomatoes
- 2 minced gloves of garlic
- freshly chopped oregano and basil
- salt/pepper
- crushed red pepper
Directions:
- Prepare and cut all veggies. Pound out the chicken breast so it is an even, thin thickness.
- Spray a non-stick pan. Cook chicken and eggplant for 5 minutes per side over medium heat.
- Cover the bottom of your baking dish with sauce. Place in half cooked chicken and eggplant. Layer with more sauce and sprinkle on cheese. Keep layering until all eggplant and chicken is placed in dish. While layering, toss in the veggies so they are mixed in evenly. With everything added, top off with more sauce and cheese!
- Place into pre-heated oven @ 400 degrees. Cook for 25-30 minutes or until chicken reaches 165 degrees.
- Take out and cool for 10 minutes. Enjoy!
