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Low Carb Chicken Parmesan With Spaghetti Squash

Low-carb eating does not have to be boring. My family loves the traditional chicken parmesan served over spaghetti, but there are days when I would rather have a healthier option. The recipe below is a great alternative. Simply switch out your regular pasta sauce for a sugar-free orlow-carb version and use spaghetti squash instead.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients
  

  • 4 chicken breasts
  • 2 eggs (beaten)
  • 1 cup parmesan cheese
  • 2 tbsp Bisquick
  • 4 tbsp coconut flour
  • 2 tsp Italian seasoning
  • 1 jar low carb pasta sauce
  • 2 cups mozzarella cheese
  • fresh parsley or basil for garnis (optional)
  • Spaghetti squash (as needed)

Instructions
 

  • Preheat the oven to 350°F.
  • Cut each chicken breast in half to make two thin chicken cutlets.
  • Dip each piece of chicken into the beaten egg to coat.
  • Sift one cup of parmesan cheese, two tablespoons of Bisquick, four tablespoons of coconut flour, and two teaspoons of Italian seasoning together in a large mixing bowl.
  • Dip each egg-coated chicken breast into the dry mixture.
  • Place on a large greased baking sheet, top with your favorite low-carb pasta sauce, and bake for thirty minutes or until chicken is cooked. Do not overcook.
  • Top with two cups of mozzarella cheese and broil for two minutes or until golden and bubbly.
  • Top with fresh parsley or basil and serve over spaghetti squash.
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