Paleo Chicken Parmesan Sandwich
Discover a guilt-free twist on a classic comfort food with this Paleo Chicken Parmesan Sandwich recipe! Perfectly seasoned, almond meal- and coconut flour-coated chicken cutlets are pan-seared to golden perfection, then baked to tender, juicy brilliance. Topped with a rich marinara sauce and layered between crisp lettuce leaves with fresh basil and sautéed zucchini noodles, this gluten-free and dairy-free sandwich swaps traditional bread for wholesome, paleo-friendly ingredients. Whether you're embracing the paleo lifestyle or simply seeking a healthier alternative, this protein-packed creation is both flavorful and satisfying. Ready in under an hour, it's a delicious way to elevate your lunchtime game!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 0.5 cup Almond meal
- 0.25 cup Coconut flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons Olive oil
- 1 large Zucchini
- 1 cup Marinara sauce
- 10 leaves Fresh basil leaves
- 4 large leaves Lettuce leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice each chicken breast in half horizontally to create four thin cutlets.
In a shallow bowl, combine almond meal, coconut flour, garlic powder, onion powder, oregano, basil, salt, and black pepper.
In another bowl, beat the eggs until well-blended.
Dip each chicken cutlet into the egg mixture, making sure it is thoroughly coated, then dredge in the almond meal mixture, pressing lightly to ensure an even coat.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Once hot, add the chicken cutlets. Cook until golden brown on each side, about 3-4 minutes per side.
Transfer the skillet to the preheated oven and bake for another 10-15 minutes, until the chicken is cooked through with an internal temperature of 165°F (74°C).
While the chicken is baking, use a spiralizer to create zucchini noodles (zoodles) from the zucchini.
In a separate pan, heat the remaining 2 tablespoons of olive oil over medium heat and sauté the zucchini noodles for about 2-3 minutes, until just tender.
Warm the marinara sauce in a small saucepan over low heat until ready to use.
Once the chicken is done, remove the skillet from the oven and top each cutlet with a spoonful of warm marinara sauce.
Assemble each sandwich by layering a lettuce leaf with zucchini noodles, a chicken cutlet with marinara, and a few fresh basil leaves. Top with another lettuce leaf.
Serve the Paleo Chicken Parmesan Sandwich immediately, and enjoy!
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 9.2 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 183 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1337 mg | 28% | |
*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.
