Name: Low-carb Chicken Parmigiana
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 tbs extra-virgin olive oil; 1 small eggplant, cut into 8 x 1cm-thick rounds; 4 x 125g chicken thigh fillets; 250g cherry tomatoes, halved; 175g Celebrate Health Tomato & Basil Pasta Sauce; 100g fresh mozzarella cheese, thinly sliced; ¼ cup fresh basil leaves; 1 tbs lightly toasted pine nuts; Mixed salad leaves, to serve

Easy Low-Carb One Pan Chicken Parmigiana recipe

Low-carb Chicken Parmigiana

Credit

Whisk Media Group

Credit

Whisk Media Group

3 tbs extra-virgin olive oil
1 small eggplant, cut into 8 x 1cm-thick rounds
4 x 125g chicken thigh fillets
250g cherry tomatoes, halved
175g Celebrate Health Tomato & Basil Pasta Sauce
100g fresh mozzarella cheese, thinly sliced
¼ cup fresh basil leaves
1 tbs lightly toasted pine nuts
Mixed salad leaves, to serve

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Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Cook eggplant slices in two batches for 2 minutes each side or until golden, adding another 1 tbsp oil for the second batch. Transfer to a plate and set aside.
Return same pan to medium-high heat. Add remaining oil and chicken and cook for 3-4 minutes each side or until golden and almost cooked through. Transfer to a plate and set aside. Add tomatoes to pan and cook, stirring, for 2 minutes or until softened. Add Celebrate Health Tomato & Basil Pasta Sauce to pan and simmer for 2-3 minutes or until thick.
Preheat grill on high. Return chicken to pan. Top each piece of chicken with 2 eggplant slices and some cheese. Simmer for 2-3 minutes, then place under preheated grill until cheese is melted and bubbling.
Scatter with the toasted pine nuts and serve topped with basil leaves and a mixed salad.

Tips & Hints:

Nutrition claim: Each serve of this recipe contains 2 serves of protein, so perfect for those on a high protein diet.

Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Cook eggplant slices in two batches for 2 minutes each side or until golden, adding another 1 tbsp oil for the second batch. Transfer to a plate and set aside.
Return same pan to medium-high heat. Add remaining oil and chicken and cook for 3-4 minutes each side or until golden and almost cooked through. Transfer to a plate and set aside. Add tomatoes to pan and cook, stirring, for 2 minutes or until softened. Add Celebrate Health Tomato & Basil Pasta Sauce to pan and simmer for 2-3 minutes or until thick.
Preheat grill on high. Return chicken to pan. Top each piece of chicken with 2 eggplant slices and some cheese. Simmer for 2-3 minutes, then place under preheated grill until cheese is melted and bubbling.
Scatter with the toasted pine nuts and serve topped with basil leaves and a mixed salad.

Tips & Hints:

Nutrition claim: Each serve of this recipe contains 2 serves of protein, so perfect for those on a high protein diet.

Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Cook eggplant slices in two batches for 2 minutes each side or until golden, adding another 1 tbsp oil for the second batch. Transfer to a plate and set aside.
Return same pan to medium-high heat. Add remaining oil and chicken and cook for 3-4 minutes each side or until golden and almost cooked through. Transfer to a plate and set aside. Add tomatoes to pan and cook, stirring, for 2 minutes or until softened. Add Celebrate Health Tomato & Basil Pasta Sauce to pan and simmer for 2-3 minutes or until thick.
Preheat grill on high. Return chicken to pan. Top each piece of chicken with 2 eggplant slices and some cheese. Simmer for 2-3 minutes, then place under preheated grill until cheese is melted and bubbling.
Scatter with the toasted pine nuts and serve topped with basil leaves and a mixed salad.

Tips & Hints:

Nutrition claim: Each serve of this recipe contains 2 serves of protein, so perfect for those on a high protein diet.

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Lynda

2 Mar 2021, 8:18 pm

Low carb chicken parmy. - Really delicious & easy to make for a midweek meal. I love my chicken but could of easily eaten it just with the eggplant. I added a couple of thinly sliced cloves of garlic and a mixture of 3 cheeses instead, but really good and will make again. Served with mixed salad greens and avocado. Yum!

Lynda

2 Mar 2021, 8:17 pm

jennifer

1 Nov 2020, 10:47 am

tasty - Good recipe. Liked the sauce and using eggplant

+ 80 star only ratings in addition to the reviews above

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