HEALTHY CHICKEN PARMESAN RECIPE: paleo, low carb, gluten free

HEALTHY CHICKEN PARMESAN RECIPE: paleo, low carb, gluten free


if you want to make chicken parm but
don’t know how to make it healthy then watch this video because I am sharing
how to make delicious healthy chicken parmesan that is paleo low carb grain
free and gluten free and for the best healthy Paleo recipes be sure to
subscribe to my channel and let’s get into it
so for the coating I’m going to be using some almond flour which is a great grain
free flour high in healthy fats vitamin E up to that I’m going to be adding in
some arrowroot which really helps the texture and helps to coat it properly
then I’m adding in some Himalayan salt as well as some pepper for flavor for
the seasonings I’m going to be adding in some garlic powder along with some basil
if you have Italian seasoning that would also work well here and then you’re
gonna go ahead and stir up all of your dry ingredients and this is what’s going
to give it this really nice crispy coating it’s the blend of the almond
flour and the eruv that really works well in a separate Bowl I’m gonna go
ahead and whisk an egg because we are going to have to dredge our chicken so
basically you just whisk up the egg and this is what’s gonna allow the outer
coating to really kind of stick and adhere to our chicken cutlets so whisk
that until it is nice and runny and you’ll only need one egg for every four
pieces of chicken so then I just have some chicken cutlets that I found were
already sliced for me but if you can only find chicken breasts just make sure
you pound them out to about half an inch thick or slice them in half so first you
dip it into our egg and then you’re gonna go ahead and put it into our dry
mixture and kind of just coat it all sides and make sure it really sticks to
the outside of your piece I like using tongs for this versus my hands because I
find it’s less messy that way but if you prefer to do it with your hands you can
definitely do this with your hands and so this recipe will make four pieces of
the chicken parm which I find like you eat one per meal so this would be enough
for four meals or for four people or two people for two meals so just go ahead
and do that to every no piece of your chicken and when you’re
dipping it in the egg you don’t need to dip it in too much you kind of want to
hold it up and make sure it drips off at the end so that it’s not completely
soaked in the egg and then to do that with a dry mixture on top of all of them
and then once you have done that to all of your pieces take a pan and add in a
couple tablespoons of avocado oil I like using avocado oil because it has a
higher smoke point than olive oil and it’s really gonna allow us to get that
nice crispness on the outside of our chicken from our mixture that is on it
so I cook it for about 3-4 minutes per side and then I flip it while those are
cooking we’re gonna get our pan ready so I’m just using a jar of tomato sauce
that I got up a grocery store you can definitely home make your own but it
just takes a long time I look for one that doesn’t have any added sugar a lot
of them add sugar so just make sure yours doesn’t pour a little in the
bottom of a baking dish and spread it around so that nothing sticks and then
after your piece is done go ahead and lay that down in your baking dish so
while the chicken is cooking I’m gonna make a homemade cashew ricotta to put on
the top in place of your traditional cheese if you find a cheese that you
really like like a dairy-free one feel free to use that but honestly this has
so much flavor and is so delicious with the parm that I love doing it so I add
some soaked cashews some lemon juice a little bit of olive oil which really
helps to make it creamy as well as a couple teaspoons of some fresh garlic
which gives it a lot of flavor as well so once all of your pieces are done I’m
adding on a little bit more of the tomato sauce on top of each of them so
two to three tablespoons per piece and then we’re also going to be adding on
our kashu ricotta so once you’ve blended it nice and smooth you can see it’s
really nice and creamy I just use a spoonful to spread out the sauce a
little bit and then we’re gonna add the ricotta on top and we’re gonna be
finishing this off in the oven just until the chicken is cooked through so
depending on how thick your chicken is it might take anywhere from five to
seven minutes just cook it through until it’s no
longer pink inside it’s definitely important with all your poultry to cook
it through you don’t want to see any pink so spin that on until it’s nice and
coated and then once it is out of the oven I’m just finishing it off with a
little bit of parsley just to add some green to it and to finish it off and
make it more complete but this is honestly such a good recipe you don’t
feel like you’re missing out at all I cannot believe how good this turned out
it’s also freezer friendly I should mention so if you want to make it freeze
it and then you can have meals that are ready to go and super delicious I swear
you’re not going to even taste the difference you have the crispy coating
the warm tomato sauce and the cashew ricotta so now you guys know how to make
healthy chicken parm that tastes absolutely delicious
I’m gonna leave my healthy dinner playlist right here that has tons more
healthy delicious recipes they’re easy to do too they’re good for weeknights
weekends and of course have so much flavor and are super good for you if you
like this video don’t forget to give it a thumbs up subscribe by hitting that
red button down below and share it with your friends so that you can both have
healthy delicious recipes I hope you guys are all having a great day and I
will see you in my next video bye guys