Low-carb Chicken Parmigiana

Easy Low-Carb One Pan Chicken Parmigiana recipe
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Credit: Whisk Media Group
Recipe by: Celebrate Health
celebratehealth.com.au
Average: 4.3 (65 votes)
426 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 minutes
Cook:  20 minutes
Serves:  4
This is a keto-friendly one-pan chicken dinner recipe. It's high protein and low carb and is ready in 30 minutes.

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Low-carb Chicken Parmigiana
Ingredients:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Feedback and Reviews

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Low carb chicken parmy.
Lynda
1 year 2 months ago
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!
Low carb chicken parmy.
Lynda
1 year 2 months ago
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!
tasty
jennifer
1 year 6 months ago
Good recipe. Liked the sauce and using eggplant