Eek. I’ve totally been on hiatus with the holidays. I have no idea how many people actually look at my recipes or even care, but I feel bad that i’ve been MIA and unable to provide you with something new to add to your cooking rotation. I’ve been cooking but keeping things pretty simple and repetitive just because of the chaos. But I’m coming back in the New Year with a bang. This is a MUST MAKE RECIPE. My cousin Christina, aka Goose/Goosey/Godmother Goose/Gigi started the Whole 30 last week which is a very strict 30 day challenge of sorts to detox the body. The do not eat ingredient list is extensive and limiting. I support anybody who is trying to enhance their nutrition, whatever the “diet” may be, so I asked her to come over last night for dinner and I promised to make her a bomb ass meal that was Whole 30 friendly. Mission accomplished. Pardon my French when I say this was so f*cking good I can’t even stand it. I had pockets of time throughout the day so I kind of prepped dinner in stages, but the actual “chicken parmesan” itself was pretty quick to prep and bake. There is no parmesan cheese, no bread crumbs and no frying. It’s 100% grain and dairy free. It’s high in protein, basically no carb and the fat content primarily comes from the chicken thigh itself and the almond flour used as breading.
Personally, I haven’t been tracking my macros and calorie intake since the beginning of November and really have just been going off of the way I feel and making sure I eat a balanced diet. Even though my flexible eating allows for me to eat grains, flour, and bread crumbs, I still stick to a pretty clean diet and steer clear of those types of foods unless it’s a special occasion. We all know I like my carbs in my oatmeal, so using flour and bread crumbs to make something like chicken parmesan isn’t a priority. Especially when there is a cleaner alternative out there that is quite possibly better than the real thing!
Also, this recipe includes a brand new product for you all to try! I was at Trader Joe’s last week perusing the cheese section and I saw these Almond Mozzarella Cheese Shreds that I’ve never seen there before. I love cheese and completely tolerate it but was intrigued so I bought it. And when Goose went on the Whole 30 I figured this would be a perfect time to try the cheese alternative. I tasted it raw first and was completely impressed! And it melted just fine for the chicken parm as well. As with any alternative, it’s not the EXACT same as what you’re trying to replace but it’s pretty damn close and acceptable in my book.
For this recipe you can use your favorite marinara sauce to top the chicken or make your own. I made my own Roasted Red Pepper Marinara sauce because I happened to have all the ingredients and had the time, but to cut down on time you can pick up a pre-made one. I also used the cheese alternative but you can use true mozzarella if you like as well. My recipes are always adjustable to your personal needs and goals.
I served this dish with spaghetti squash, roasted eggplant and Brussels sprouts because all are Whole 30 approved!
So check out my extremely low carb, grain-free, dairy-free Goosey’s Chicken Parmesan recipe below. I literally am salivating as I type and can’t wait to make it again…
8 Chicken Thighs
2 Whole Eggs
2 Cups Blanched Almond Flour
1/4 cup Dried Onion Flakes
1 Tbsp Garlic Powder
1 tsp Smoked Paprika
1 1/2 tsp Salt
1 tsp Black Pepper
Non-Stick Olive Oil Cooking Spray
1 1/2 cup Marinara Sauce of Choice
2-3 oz. Cheese of Choice
Preheat oven to 375 degrees. Prepare a large baking sheet and coat with non-stick olive oil spray.
Wash and dry chicken thighs and trim as much fat off as possible.
Whisk two whole eggs in a bowl and set aside.
In another small bowl, combine the blanched almond flour, dried onion flakes, salt, pepper, garlic powder and paprika and set aside.
Line up your cooking station as follows – raw thighs, egg bowl, breading bowl then baking sheet. This will cut down on making an excessive mess 🙂
Dip each thigh in the bowl of eggs, then dredge them in the bowl of breading, making sure each thigh is coated well.
Once all the thighs are prepped, coat a pan or skillet (I love my cast iron skillet for everything) with the non-stick olive oil spray and brown each side – approximately 2-3 minutes each side. Spray the pan between batches if not all thighs fit in one pan.
Lay the thighs evenly on the baking sheet and sprinkle with a little more salt and pepper. Then lightly spray the tops of the chicken with the olive oil spray again just to help moisten them while they cook.
Cook at 375 for about ten minutes. Take the sheet out, flip the thighs, salt and pepper the other side and coat with a bit more spray and cook for another 10 minutes.
When they’re done, spread the warmed marinara sauce on top of each thigh and sprinkle with cheese.
Turn the heat up to 425 or broil and stick them back in until the cheese melts and begins to brown (the almond cheese will not look as melted and brown as a true mozzarella but it still tastes great).