Clean Chicken Parmesan with Zuchinni

Here is a great Sunday dinner idea.  We love Italian food and  Chicken Parm is a family favorite.  With all my stomach and digestive issues since having my daughter, eating regular pasta and breaded foods leaves my stomach in knots.  So I decided to try out a new recipe.  This is a Clean version of Chicken Parm with panko breadcrumbs and homemade pasta sauce.  This was so easy and way less messy than regular chicken parm. It had a ton of flavor and was just plain delish. We used quinoa pasta as well instead of a wheat or flour pasta. You most likely have all the ingredients in your pantry. I hope you enjoy it!

Serves 4-6
15 minutes to put together
30 minutes to bake

What you need:


Grapeseed oil or olive oil
1/2 diced white onion
2-3 cloves garlic
Oregano (about 2 tsp)
28 oz Tomatoes (crush/pulse them in a blender so you still get some chunks if you like that. We do.)
Himalayan salt & ground black pepper
Fresh Basil (1/4 cup chopped)


dried thyme (about 1/2 tsp)
1/2 cup Panko Bread Crumbs (whole wheat, or gluten free)
Parmesan Cheese (shredded)
4 (4oz) Boneless Skinless chicken breast, pounded
Dijon mustard (just a little on each and we used a spicy brown)
1/2 cup shredded part skim mozzarella cheese

8 oz cooked quinoa pasta (or your favorite pasta)

What to Do:

Preheat oven to 400 degrees. and spray a large baking dish with grapeseed oil (or cooking spray)

In a large saucepan, heat oil over medium heat. Add onions and garlic, saute’ for 3-5 minutes. Add Oregano and stir. Cook till fragrant. Add Tomatoes, basil, salt and pepper and bring to a simmer. Reduce heat and cover. Simmer for 20 minutes while preparing the rest of the dish.

Place chicken in between 2 sheets of wax paper and pound to make it thin. (I used a soup can in a plastic baggie to pound.) Once it is thin. Brush both sides with mustard.

In a shallow dish (I used a glass cooking pan) combine oregano, parmesan, panko, thyme, salt and pepper. Mix it up.  Transfer chicken breasts one at a time into the mixture and coat both sides with the breading. Arrange the chicken on the baking sheet or in the baking dish and bake for 20 minutes. (you can spray the chicken again with oil if you choose but I did not)

Remove from the oven and top each chicken breast with 2-3 tablespoons of the sauce. (I don’t measure so I am guessing here. I just coat it so that it has a little breading still showing on top) Then place the mozzarella cheese on top. Place it back in the oven for another 10 minutes until the cheese is melted and browned a little.

Place the pasta on the plate. Spoon sauce over top then place a chicken breast on top.

Slice 2 green Zucchini squash into thin slices. Toss with grapeseed oil (or olive oil), oregano, salt&  pepper.  Then place on a greased baking sheet and bake for about 10 minutes. Remove from oven and top each slice with a little parmesan cheese. Place back in oven until the cheese is melted. About 5-7 minutes.  Oven is at 400 and you can cook the zucchini with the chicken at the same time.



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