Clean Eating Chicken Parm

We tried out a new recipe this week. Chicken Parm is one of my favorites, but wanted to try a lightened up version. It worked perfectly with a side of spaghetti squash and red sauce. It was a quick & easy dinner. And as you can see, the girls enjoyed helping with the prep as well. I love that I am able to teach them how to eat healthily :)

Clean Eating Chicken Parmesan

-1/2 cup cornmeal

-1/2 cup coconut flour**

-1 tsp. garlic powder

-2 tsp. finely grated lemon peel (lemon zest)

-½ tsp. sea salt (or Himalayan salt)

-½ tsp. ground black pepper

-1 large egg, lightly beaten

-¼ cup water

-6 (4-oz.) raw chicken breasts, boneless, skinless

-2 Tbsp. olive oil, divided use

-6 cups raw mixed vegetables

-Fresh parsley (for garnish; optional)

** You can use any combination of corn meal, coconut flour or almond flour for this recipe. Cornmeal and coconut flour is what I used but almond flour would work great.

1. Preheat oven to 425° F.

2. Combine almond flour, garlic powder, lemon peel, salt, and pepper in a shallow dish; mix well. Set aside.

3. Combine egg and water in a shallow dish; whisk to blend.

4. Dip each chicken breast into the egg mixture; dredge in flour mixture until evenly coated. Set aside.

5. Heat 1 Tbsp. oil in large, ovenproof skillet over medium-high heat.

6. Add chicken breasts; cook for 3 to 4 minutes on each side.

7. Place skillet in oven; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each chicken breast reads 165° F.

8. While chicken is baking, heat remaining 1 Tbsp. oil in medium skillet over medium heat.

9. Add vegetables; cook, stirring frequently, for 2 to 3 minutes, or until tender-crisp.

10. Serve one chicken breast and 1 cup vegetables per serving garnished with parsley, if desired.

Oven Fried Chicken

Hey everyone!

Hope you are having a great week!

I LOVE trying out new recipes that FEEL indulgent but are really healthy...

like this one!

Does anyone crave fried chicken?

I get it. It's pretty yummy. But this recipe, which I got on the same website where I stream my workouts, is oven fried so you can feel good about eating it for lunch :)

Only problem... now I'm wishing it were summer!! It feels a little bit like summer today in Ohio ;)

Anyway, We've been enjoying this recipes I hope you'll try it for your meal prep this week!

Here it is:

-2 tbsp pine nuts, toasted
-1 tbsp cornmeal
-1/2 tsp onion powder
-1/2 tsp ground paprika
-1/2 tsp garlic powder
-1/2 tsp ground black pepper
-1/4 tsp ground cayenne pepper
-1/2 tsp dried oregano leaves
-1/2 tsp dried thyme leaves
-1/4 tsp sea salt (or Himalayan salt)
-1/2 tsp baking powder, gluten-free
-1/4 cup almond flour
-1/4 cup coconut flour
-2 tbsp grated Parmesan cheese
-1/2 cup low-fat (1%) buttermilk
-1 large egg white (2 Tbsp.)
4 (4-oz) each raw chicken breasts, boneless, skinless

1. Preheat oven to 425° F.


2. Place pine nuts and cornmeal in food processor (or blender); cover.Pulse until finely ground.


3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour, and cheese in a shallow dish; mix well. Set aside.


4. Combine buttermilk and egg white in a shallow dish; whisk to blend.


5. Dip each chicken breast into the buttermilk mixture; dredge in pine nutmixture until evenly coated. Set aside.


6. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.


7. Add chicken breasts; cook for 3 to 4 minutes. Remove chicken, lightly coat skillet with spray, and return chicken, on uncooked side, to skillet, cook for 3 to 4 minutes.


8. . Transfer chicken to oven-safe baking dish; bake for 10 to 12 minutes, or until a thermometer inserted into the thickest part of each breast reads 165° F.

NUTRITIONAL INFORMATION (per serving): Calories: 294 Fiber: 4 g Sugars: 3 g Protein: 30 g

Total Fat: 15 g

Saturated Fat: 3 g

Cholesterol: 77 mg

Sodium: 520 mg

Carbohydrates: 11 g

** Recipe is credit of the Fixate cookbook