Paleo Baked Chicken Parmesan on #paleo #primal
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5 from 2 votes

Paleo Baked Chicken Parmesan

Paleo Baked Chicken Parmesan - a healthy yet comforting grain-free recipe to fit into a paleo or primal diet. Simple clean ingredients, and huge flavor.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 507kcal
Author: Sommer Collier


  • 4 boneless skinless thighs
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 cup almond flour
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 large carrot diced
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 28 ounces crushed tomatoes
  • 1 cup¬† tomato sauce
  • 1 large fresh raw mozzarella ball cut into 1/4-inch slices
  • 4 average zucchini
  • Salt and pepper


  • Start with the marinara: Pour the olive oil in a large saute pan and place over medium heat. Add the onions, garlic and carrot and saute for 3-5 minutes, until very soft. Then add the crushed tomatoes, tomato sauce, parsley and basil. Stir and simmer for 10 minutes, then salt and pepper to taste. Remove from heat.
  • Meanwhile preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Then pour the almond flour on a plate, and crack the egg into a wide shallow dish. Whisk the egg.
  • Dip each chicken thigh into the egg then dredge it in almond flour, covering all sides. Place the chicken on the baking sheet and salt and pepper liberally.
  • Using a spiralizer, cut the zucchini into "zoodles" zucchini noodles.
  • Bake the chicken for 17 minutes. Then scoop 1/2 cup marinara over each piece and place a slice of mozzarella over the top. Place back in the oven for 3-5 minutes to melt the cheese. Serve warm with zucchini noodles.


Serving: 1g | Calories: 507kcal | Carbohydrates: 35g | Protein: 37g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 722mg | Potassium: 1742mg | Fiber: 11g | Sugar: 19g | Vitamin A: 4720IU | Vitamin C: 72.3mg | Calcium: 220mg | Iron: 6.9mg