Chicken parmesan is a staple in my family and I’m sure it is to… weather you’re Italian or not! It’s delicious, and an indulgent. However, I must admit that I usually had a lot more than a single serving when my mom would make it for me. As I’ve grown to love this lifestyle, I’ve learned to “healthify” recipes like this, and I’m so excited to share it with you!
I actually prep this meal when I want it for the week at school… it’s extremely filling and easy to put together once prepped. In these photos, I used Thin Slim Foods pasta and boy is it tasty. You get a ton for one serving, and if you’re dieting down (I am not, but if you are) this pasta is perfect for you. I’m not going to lie and say their pasta taste like normal, carby pasta you’d find at your local Italian restaurant, but it’s pretty darn close! Highly highly recommend.
I served it over my homemade pasta/pizza sauce (canned tomatoes + tomato paste- it’s that simple!) and some arugula as well. It was an ammmaaazzzziiinnnnggg dinner.
INGREDIENTS (Serves one):
1 tbsp gluten free flour
3 tbsp carton egg whites (or one egg white)
4 oz chicken, uncooked
1 tsp olive oil
Pre-heat your stove top to a medium heat and place your pan on there. Add the olive oil, and while it’s heating up, move the pan around so the olive oil mixes everywhere on the pan. On a plate, pour your egg white and dip your chicken into it. On another plate, place the flour on it and dip the chicken/egg mixture into it. Make sure you coat both sides for maximum flavor. Once you’ve mixed them, place the chicken/egg mixture onto the pan and cover with a lid. Let cook for two-three minutes, and once ready, flip. Once the other side is ready, your chicken is complete! Serve over a bowl of pasta and some greens for a Sunday night dinner or chop up and serve in a salad (maybe try my Black Bean Chicken Quinoa Salad?) for a filling lunch! The options are endless, but needless to say, this is a delicious recipe.
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