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Tiffany's Training Recipe

Gluten-Free Baked Chicken Parmesan

A gluten-free baked chicken Parmesan made with gluten-free Italian breadcrumbs, tender chicken breast, no-added-sugar marinara, baby spinach and hearts of palm pasta. Parmesan cheese is optional.

Chicken Dinner Family Friendly Gluten-Free High Protein Italian Oven baby-spinach
Gluten-free baked chicken Parmesan with hearts of palm pasta, marinara and baby spinach
Prep 15 minutes
Cook 25 minutes
Total
Servings 2
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Ingredients

Adjust servings 2 servings

Chicken

  • 1 large egg, beaten
  • 1/3 cup gluten-free Italian-seasoned breadcrumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 lb boneless, skinless chicken breast, divided into 2 portions
  • 2 tbsp grated Parmesan cheese, optional

Pasta & Sauce

  • 8 oz hearts of palm pasta, drained and rinsed
  • 1 cup no-added-sugar marinara sauce, certified gluten-free
  • 2 cups baby spinach
  • Avocado oil spray

Equipment

  • Baking sheet
  • Parchment paper or silicone baking mat
  • Medium mixing bowl
  • Shallow bowl or pie plate
  • Small saucepan
  • Large skillet

Instructions

Prepare

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper or a silicone baking mat and lightly coat with avocado oil spray.
  3. In a medium bowl, beat the egg until well combined.
  4. Place the gluten-free Italian breadcrumbs, garlic powder, sea salt and black pepper in a shallow bowl or pie plate. If using Parmesan, stir 1 tablespoon into the breadcrumb mixture.

Bread & Bake the Chicken

  1. Dip each chicken portion into the beaten egg, allowing excess to drip off.
  2. Press the chicken into the gluten-free breadcrumb mixture, coating both sides evenly.
  3. Place the coated chicken on the prepared baking sheet.
  4. Bake for about 12 minutes, flip, then bake for another 10–12 minutes, or until the coating is golden and the chicken reaches an internal temperature of 165°F.

Prepare the Pasta & Sauce

  1. While the chicken bakes, warm the marinara sauce in a small saucepan over medium-low heat.
  2. Heat a large skillet over medium heat and lightly coat with avocado oil spray.
  3. Add the hearts of palm pasta and cook for 3–5 minutes, stirring occasionally, until warmed through.
  4. Add 1 cup of the baby spinach to the skillet and cook for 1–2 minutes, just until wilted.

Assemble

  1. Divide the remaining baby spinach between two plates.
  2. Top each plate with the warm hearts of palm pasta and one baked chicken portion.
  3. Spoon the warm marinara sauce over the chicken and pasta.
  4. If desired, sprinkle with the remaining optional Parmesan and serve immediately.

Estimated Nutrition Per Serving

Estimate

Serving size: 1 chicken breast portion with hearts of palm pasta, spinach and marinara

Calories370 kcal
Protein37 g
Carbohydrates19 g
Fat16 g
Fiber6 g
Sugar7 g
Sodium620 mg
Saturated Fat2.5 g

Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.

Pair It With

Roasted asparagus
Simple mixed green salad

Notes

  • Gluten-free Italian breadcrumbs replace the original traditional breadcrumbs.
  • Hearts of palm pasta replaces the original spinach fettuccine to keep the recipe gluten-free.
  • Choose a marinara sauce with no added sugar and verify the label is gluten-free.
  • Parmesan cheese is optional.
  • Nutrition is estimated without the optional Parmesan. Adding Parmesan will increase calories, protein, fat and sodium slightly.
Scan to view this recipe online TiffanysTraining.com https://tiffanystraining.com/recipes/gluten-free-baked-chicken-parmesan/
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