Keto Chicken Parmigiana
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Keto Chicken Parmigiana

Keto Chicken Parmigiana

with Buttery Green Beans

The “chicken parm” has been a culinary classic of Italian-American and Australian restaurants since the '50s. With good reason: it’s divine! We’ve removed the breadcrumbs to make it suitable for keto, but it’s still got a nice golden cheese crust.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Crushed Tomatoes with Garlic and Onion

½ cup

Parmesan Cheese, shredded

(Contains Milk)

100 g

Bocconcini Cheese

(Contains Milk)

170 g

Green Beans

56 g

Arugula and Spinach Mix

2 unit(s)

Garlic, cloves

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

1.5 tbsp


0.06 tsp


0.06 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories750 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate28 g
Sugar16 g
Dietary Fiber6 g
Protein64 g
Cholesterol185 mg
Sodium1330 mg
Trans Fat1 g
Potassium1550 mg
Calcium700 mg
Iron3.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Measuring Spoons
Paper Towel
Plastic Wrap
Baking Dish
Large Non-Stick Pan
Measuring Cups



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then mince or grate garlic. Heat a small pot over medium heat. When hot add, 1/2 tbsp (1 tbsp) oil, then garlic, crushed tomatoes and chicken broth concentrate. Cook, stirring often, until warmed through, 6-8 min. Set aside. Meanwhile, drain, then tear bocconcini into pieces. Season with salt.

Prep chicken

Pat chicken dry with paper towels. Season with salt and pepper. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.

Sear chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. Transfer chicken to an 8x8-inch baking dish. Carefully wipe the pan clean.

Roast chicken

Spoon tomato sauce over chicken. Top with bocconcini and half the Parmesan. Roast in the middle of the oven until chicken is cooked through, 12-14 min.**

Cook green beans

Meanwhile, trim green beans.Reheat the same pan (from step 3) over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.

Finish and serve

Whisk 1/2 tbsp (1 tbsp) vinegar and 1 tbsp (2 tbsp) oil together in a large bowl. Add arugula and spinach mix and remaining Parmesan. Toss to combine. Divide chicken, beans and salad between plates.