Tuesday, October 31, 2017


Maybe it's the juicy, crunchy chicken bite or just thinking about that ooey, gooey cheese you could pull straight across the dinner table to someone else's plate, but I've been seriously craving this lightened up chicken parm dish.

It's full of flavor yet light on calories, making it a perfect 30 minute meal to bring to your dinner table!

You guys really wanna know why I came up with this recipe?


It's because I had pizza for both breakfast and lunch on the same day. Yup, Ms. Lightweight Plate over here with a big ole' heavy plate of Dominos Cheese pizza. And you know what? It was freaking delicious and so were the two mini Twix bars I crushed after it.

But that was the weekend and Monday's are always a fresh start for me so we're gonna pretend that never happened.

I'm feeling better about myself after eating an entire spiralized zucchini for just 33 calories. The spiralizer I use is called the Veggetti Pro and it was a whopping $14 from Walmart. I seriously use this thing all the time! It comes with 3 different stainless steel plates; one for thin spirals, one for thick spirals and one ribbon cut. For this particular dish, I used the thin spirals but I find the thick spiral plates works better for thicker veggies (sweet pots, etc). It's super easy to assemble/disassemble and it's dishwasher safe.

This recipe is seriously so healthy and so fresh, you won't want to go back to the carb-heavy pasta version, but if you want to make an even lighter version, try baking your chicken or cooking it without the breadcrumb coating.

Feel free to tag me in your photos if you try this recipe @LightweightPlate on Instagram. I love seeing your pictures!

print recipe

Chicken Parm Zoodles
A lighter version of the traditional comfort food!
  • 1 Medium Chicken Breast
  • 2 Medium Zucchini (spiralized)
  • 1 cup Bertolli Olive Oil & Garlic Tomato Sauce
  • 1 ball Fresh Mozzarella Cheese (sliced thin)
  • 1/2 cup Progresso Bread Crumbs
  • 2 tbsp Italian Seasoning
  • 4 tbsp Extra Virgin Olive Oil
  • Fresh Parsley
1) Preheat oven to 425 degrees. Cut chicken breasts in half horizontally to make two thinner breasts.
2) Mix the breadcrumbs & Italian seasoning on a plate and then dredge the chicken in the mixture.
3) In a cast iron skillet (or oven safe pan), heat the olive oil to medium high heat and brown breaded chicken for about 5 minutes on each side.
4) Place the entire pan in the preheated oven to allow chicken to finish cooking for about 10 minutes.
5) Remove, top with sauce and cheese and return to oven for another 5 minutes or until the cheese bubbles.
6) Serve over spiralized zucchini and garnish with fresh parsley.
Prep time: Cook time: Total time: Yield: 2 Servings

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