Low Carb Chicken Parmesan Sub
Indulge guilt-free with this Low Carb Chicken Parmesan Sub, a creative twist on a classic Italian favorite that swaps out traditional bread for nutrient-packed zucchini "buns." Tender, golden chicken breasts coated in a flavorful almond flour and Parmesan crust are layered with marinara sauce and gooey melted mozzarella, all baked to bubbly perfection. With fresh basil adding a pop of aroma and color, this recipe is high-protein, gluten-free, and keto-friendly, perfect for anyone craving a satisfying, low-carb meal without compromising on taste. Ready in just 45 minutes and boasting a delightful mix of textures, it’s an easy dinner idea that’s as wholesome as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup almond flour
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons olive oil
- 2 large zucchini
- 0.5 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 6 leaves fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the chicken breasts horizontally to make four thin pieces, and season each with salt and black pepper.
In a shallow bowl, mix together the almond flour and grated Parmesan cheese.
In another shallow bowl, beat the eggs.
Dip each piece of chicken into the egg mixture, allowing any excess to drip off, then dredge in the almond flour mixture, ensuring an even coat.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken pieces and cook for about 3-4 minutes per side until golden brown. Remove and set aside.
Cut the zucchinis lengthwise to create four thick slices; these will serve as your sub "buns." Scoop out some of the flesh in the center to make a shallow indentation for the filling.
Place the zucchini halves on a baking sheet and spoon 2 tablespoons of marinara sauce into each zucchini “bun.”
Place a cooked chicken piece on top of the sauce in each zucchini, followed by an additional tablespoon of marinara sauce on each piece.
Sprinkle shredded mozzarella cheese evenly over each chicken piece.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh basil leaves, and serve immediately.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 9146 mg | 398% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 39.2 g | ||
| Protein | 196.0 g | 392% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1538 mg | 118% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1250 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
