Whole30 Chicken Parmesan Sandwich
Indulge in the guilt-free decadence of a Whole30 Chicken Parmesan Sandwich, a flavorful twist on a comfort food classic! This recipe swaps out traditional breadcrumbs for a wholesome almond flour and nutritional yeast coating, creating a crispy, golden crust that’s paleo and Whole30 compliant. Tender chicken breasts are topped with marinara sauce and sandwiched between thick zucchini slices, perfectly grilled to mimic soft, savory buns. Dried herbs like basil and oregano infuse every bite with Italian-inspired zest, while fresh basil leaves add a refreshing touch. With just 20 minutes of prep time and simple cooking techniques, this healthier chicken parmesan sandwich is ideal for satisfying your cravings while keeping your clean-eating goals intact. Perfect for family dinners or meal prep, it’s a must-try for anyone seeking vibrant, gluten-free sandwich alternatives!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 1 cup almond flour
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 large zucchini
- 2 tablespoons olive oil
- 1 cup marinara sauce (Whole30 compliant)
- 0.25 cup fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice each chicken breast in half horizontally to create 4 even pieces. Pound the chicken pieces gently to an even thickness using a meat mallet.
In a shallow bowl, mix together the almond flour, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, sea salt, and black pepper.
In another shallow bowl, beat the eggs together.
Dip each piece of chicken into the beaten eggs, making sure to coat both sides, then dredge in the almond flour mixture, pressing down to adhere. Place each breaded chicken piece onto the prepared baking sheet.
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until golden brown and crisp, about 4-5 minutes per side.
Transfer the chicken back to the baking sheet. Spoon a couple of tablespoons of marinara sauce over each piece of chicken.
Bake in the oven for 10-15 minutes, or until the chicken is cooked through and the sauce is heated.
While the chicken is baking, slice the zucchinis into thick rounds to form the ‘buns’. You should have 16 slices total.
Heat a large skillet or grill pan over medium-high heat and lightly brush with olive oil. Grill the zucchini slices for 2-3 minutes per side, until grill marks appear and the zucchini is tender.
To assemble, place a slice of grilled zucchini on a plate, top with a chicken piece, a couple of basil leaves, and another slice of zucchini as the 'top bun'.
Serve immediately and enjoy your Whole30 Chicken Parmesan Sandwich!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.2 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1178 mg | 25% | |
*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.
