I’ve been experimenting with pasta alternatives and zucchini has got to be my favorite so far! I attempted to use a spiralizer for the zucchini and failed miserably, so I ended up doing slices instead. It tastes delicious and was less of a hassle. Win, win!
4 chicken breast cutlets or 2 chicken breasts sliced through the middle to make them thin
1 cup quinoa
4 zucchini, sliced into 1/8 inch circles
2 eggs, beaten
1/2 cup almond flour (regular flour can be used as well, this is just my preference)
4 TBS shredded mozzarella
4 TBS shredded or grated Parmesan
1 25oz jar of pasta sauce of your choice. Marinara works well. I used tomato and basil to toss the zucchini in and marinara to top the chicken
2 TBS olive oil
1 TBS Italian seasoning
Salt and pepper to taste
Cook quinoa according to package and mix in Italian seasoning. Preheat oven to 400 degrees. Spray baking pan with cooking spray. Salt and pepper chicken and then lightly coat with almond flour. Dip in eggs and then coat with the cooked quinoa. Press firmly to keep the quinoa sticking to the chicken and then place in baking pan. Repeat on all pieces and place in the oven for 25 minutes. Take chicken out of the oven and top with a spoonful or 2 of marinara sauce and 1 TBS mozzarella cheese per piece. You can add more cheese if you like! Place back in oven for 5 minutes. While this is finishing, heat olive oil on medium high heat in a large skillet and then sauté zucchini slices for 3-5 minutes flipping them around constantly. Remove chicken from oven. Add the rest of your sauce to the skillet and cook for 2-3 more minutes or until sauce is warm, stirring constantly. Add 1 TBS Parmesan per piece of chicken and enjoy!