Lightened-up Chicken Parmesan
One of my favorite things to do with recipes is to re-vamp them, cut calories, and make them healthier, lighter and “cleaner”. When I see a recipe to try, my first thought is what ingredients can I swap out, switch up, or change to make it more Healthy Housewife-esque..
One of our favorite italian dishes is Chicken Parmesan. But with the often fried breadcrumb coating+ smothering of cheese, it can usually be a heavy, calorie laden dish.
Chicken-excellent source of protein, contains Vitamin B6 for energy and cardiovascular health, high in niacin, which protects against age related cognitive decline
Parmesan Cheese-high in protein, low in carbs, great source of calcium and phosphorus
So last night, I made a healthier, lighter version of Chicken Parmesan. Same flavors, almost all the same ingredients (minus the breading), and voila! Fixed my craving for Chicken Parmesan at a fraction of the calorie cost. That’s what its all about right? Creating healthier alternatives whether you’re craving chocolate, french fries, or even italian decadence.
Give this Chicken Parmesan a try. Super easy to make, and you’ll feel good eating it
Lightened-Up Chicken Parmesan
adapted from Belly Off
1 1/2 tablespoons olive oil
1lb organic chicken breast, pounded thin
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 cup marinara or tomato sauce
2-3 small cloves garlic, chopped
1 Squeeze of lemon
4-5 handfuls baby spinach leaves
Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
Sprinkle parmesan cheese, salt and pepper onto chicken, pressing lightly to coat.
Place in heated pan and sauté for 2 to 3 minutes per side, until cooked through.
In a separate saucepan, heat tomato sauce or marinara until hot.
When chicken is cooked, remove from the pan and add remaining 1/2 tablespoon oil and garlic until fragrant. .
Add spinach leaves, mixing frequently until wilted, stir in squeeze of lemon juice and a pinch of salt. Place chicken over bed of the sauteed spinach and top with marinara sauce and a bit more parmesan. Enjoy!
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...