The creation of this recipe started out simply because I was running out of food in my fridge and had to get creative in order to last until my next grocery store run, but hey, some of the best inventions come out of necessity!
To be honest, I never order chicken parm at restaurants, but I know lots of people do and honestly what’s more satisfying than juicy chicken, melty cheese, and fresh marinara?! This is typically a very fatty dish with lots of unnecessary carbs from the breaded chicken. Try out my version for the same flavor profile and MUCH better macros!
When it comes to macro-friendly dishes, it has a lot to do with the ingredients you choose. For example, there are sooooo many different marinara sauces on the market. Select one with low carbs (the one I use only has 7 g carbs per serving). You don’t have to do this, but I would rather use up my carbs for bread than the sauce 🙂 .
Additionally, I used a combination of regular and fat free cheese. To be honest, I only used some of the fat free cheese because I didn’t have enough of the regular. I keep both in my fridge and select which one to use based on what else I am eating for the day so that I can hit my macros.
1 grilled chicken breast
1/2 cup marinara sauce
18 g shredded mozzarella
10 g fat free shredded mozzarella
1 green onion, chopped
20 g kalamata olives
- Cook the chicken breast using my fool-proof restaurant chicken method.
- Heat marinara sauce in saute pan, once it is hot, pour onto a plate.
- Top the marinara with the chicken and mozzarella. Microwave for 20 seconds just to melt the cheese.
- Garnish with green onion, lemon juice, and olives.
322 calories | 9 g carbs, 14 g fat, 41 g protein