Paleo Chicken Parmesan Sandwich

Say hello to the ultimate guilt-free comfort food with this Paleo Chicken Parmesan Sandwich! This flavorful recipe swaps traditional breadcrumbs for a crispy almond meal and coconut flour coating, creating a perfectly golden crust with a hint of garlic and herbs. Juicy, oven-baked chicken cutlets are layered with tender zucchini noodles, rich marinara sauce, and fragrant fresh basil, all nestled between crisp lettuce leaves for a grain-free, low-carb twist. Ready in just 45 minutes, this sandwich is a wholesome, paleo-friendly meal that doesn't skimp on classic Italian flavors. Perfect for lunch or dinner, it’s sure to satisfy your cravings without breaking your dietary goals!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces Chicken breasts, boneless and skinless
• 0.5 cup Almond meal
• 0.25 cup Coconut flour
• 2 large Eggs
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 tablespoons Olive oil
• 1 large Zucchini
• 1 cup Marinara sauce
• 10 leaves Fresh basil leaves
• 4 large leaves Lettuce leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice each chicken breast in half horizontally to create four thin cutlets.

Step 3

In a shallow bowl, combine almond meal, coconut flour, garlic powder, onion powder, oregano, basil, salt, and black pepper.

Step 4

In another bowl, beat the eggs until well-blended.

Step 5

Dip each chicken cutlet into the egg mixture, making sure it is thoroughly coated, then dredge in the almond meal mixture, pressing lightly to ensure an even coat.

Step 6

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Once hot, add the chicken cutlets. Cook until golden brown on each side, about 3-4 minutes per side.

Step 7

Transfer the skillet to the preheated oven and bake for another 10-15 minutes, until the chicken is cooked through with an internal temperature of 165°F (74°C).

Step 8

While the chicken is baking, use a spiralizer to create zucchini noodles (zoodles) from the zucchini.

Step 9

In a separate pan, heat the remaining 2 tablespoons of olive oil over medium heat and sauté the zucchini noodles for about 2-3 minutes, until just tender.

Step 10

Warm the marinara sauce in a small saucepan over low heat until ready to use.

Step 11

Once the chicken is done, remove the skillet from the oven and top each cutlet with a spoonful of warm marinara sauce.

Step 12

Assemble each sandwich by layering a lettuce leaf with zucchini noodles, a chicken cutlet with marinara, and a few fresh basil leaves. Top with another lettuce leaf.

Step 13

Serve the Paleo Chicken Parmesan Sandwich immediately, and enjoy!

Nutrition Facts

Serving size	(1129.2g)

Amount per serving	% Daily Value*
Calories	1819.8

Total Fat 111.3g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 667.8mg	0%
Sodium 4303.2mg	0%
Total Carbohydrate 63.1g	0%
Dietary Fiber 23.1g	0%
Total Sugars 27.2g
Protein 142.6g	0%

Vitamin D 85.5IU	0%
Calcium 319.0mg	0%
Iron 11.2mg	0%
Potassium 2273.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 31.3%

Carbs: 13.8%