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Crispy Chicken Parm

If chicken parm isn't crispy, then I don't want it! This almond flour breading does the trick and is completely on plan. I do feel like air frying the chicken is a must - baking just isn't going to get you that same crisp. Give this a try and let me know what you think!

1 Serving:


1/2 lb raw thin sliced chicken breast (4.5 oz once cooked - 3/4 leaner)

1/4 cup Reduced fat mozzarella cheese (1/4 lean)

1 cup Spaghetti squash (2 greens)

1/4 cup Raos marinara sauce (1 green)

1/2 tsp olive oil (1/2 healthy fat)

4 tsp Almond flour (2 condiments)

Dash of salt and pepper (1/4 condiment)

2-3 1/4 second sprays of cooking spray (Pam) (1/4 condiment)

1 tbsp reduced fat Parmigiano-Reggiano cheese (1/2 condiment)


  • Preheat oven to 400.

  • Halve spaghetti squash long-ways and scoop out the seeds. Spray with cooking spray, sprinkle with salt and pepper, place open side down on cooking sheet, poke a few holes with fork.

  • Roast spaghetti squash for 40 minutes.

  • Mix almond flour and grated parm cheese in a bowl.

  • Pound your chicken breast thin.

  • Rub olive oil all over chicken breast.

  • Press flour mixture into chicken so it’s lightly coated.

  • Air fry chicken for 10-12 minutes on 400 or until it’s cooked through.

  • Once spaghetti squash is roasted, let cool and then scoop out with a fork.

  • Mix heated sauce in with spaghetti squash.

  • Top chicken with mozzarella cheese and broil for 1-2 min until cheese is melted (watch closely).

  • Place chicken on your “pasta” and enjoy!

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