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Keto Chicken Parmigiana

Keto Chicken Parmigiana

with Buttery Sugar Snap Peas
4.5(50)Review Summary
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
710 kcal
Protein
: 
61g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)

56 g

Arugula and Spinach Mix

2 unit(s)

Garlic, cloves

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Red Wine Vinegar

(Contains: Sulphites)

113 g

Sugar Snap Peas

Not included in your delivery

0.06 tsp

Salt*

2 tbsp

Oil*

0.06 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains: Milk)

Calories710 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate27 g
Sugar11 g
Dietary Fiber7 g
Protein61 g
Cholesterol185 mg
Sodium1040 mg
Trans Fat1 g
Potassium1550 mg
Calcium1100 mg
Iron3.5 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.
•Strainer
•Measuring Spoons
•Meat Mallet
•Plastic Wrap
•Large Non-Stick Pan
•Baking Dish
•Large Bowl

Cooking Steps

PDF
Prep
1
  • 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
2
  • 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
3
  • 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
4
  • 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 sugar snap peas
5
  • Meanwhile, trim sugar snap peas.
  • Reheat the same pan from step 2 over medium heat.
  • When hot, add sugar snap peas 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 sugar snap peas are tender-crisp, 1 min. Season with salt and pepper.
Finish and serve
6
  • 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, sugar snap peas and salad between plates.

 

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Customers loved the amazing flavour of the chicken parmigiana, with many calling it delicious.
  • Suggestions: Consider adding more vegetables to the salad for a more substantial side dish.
  • Portions: Perfect portion size for most, though some found the salad too simple.
AI-generated from customer reviews
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