(Keto) Chicken Parmigiana
with Buttery Sugar Snap PeasCalories
:
720 kcalProtein
:
61g proteinTotal
:
30 minutesDifficulty
:
MediumAllergens:
- Milk
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Wheat
“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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
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)
Nutrition Values
Calories720 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate30 g
Sugar14 g
Dietary Fiber5 g
Protein61 g
Cholesterol185 mg
Sodium1020 mg
Trans Fat1 g
Potassium1600 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.
Utensils
•Strainer
•Measuring Spoons
•Meat Mallet
•Plastic Wrap
•Large Non-Stick Pan
•Baking Dish
•Large Bowl
Cooking Steps
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.
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.
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.
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.**
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.
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.
