Keto Chicken Parmigiana
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Keto Chicken Parmigiana

Keto Chicken Parmigiana

with Buttery Sugar Snap Peas

“Chicken Parm” has been a culinary classic of Italian-American and Australian restaurants since the 1950s. And with good reason — it’s divine! We’ve removed the breadcrumbs to make it suitable for keto, but it’s still got a golden cheese crust.

Low CO2

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

Preparation Time30 minutes
Cooking Time10 minutes


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


2 tbsp


0.06 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

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.


Measuring Spoons
Meat Mallet
Plastic Wrap
Large Non-Stick Pan
Baking Dish
Large Bowl


  • 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 sugar snap peas
  • 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
  • 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.