Paleo Chicken Parmesan

Life, as we all know, can sometimes become so overwhelming.

That doesn’t always mean bad or negative things are happening…it just simply means our plate is overflowing.

Mine has been overflowing for quite some time, hence the lack of sharing here!

Recently though, I’ve begun to realize that most of my overflow is self inflicted. 

I mean, really…how often do we become overwhelmed, feel like there is no help or reprieve, only to find out we’ve been doing the work all along, or that people are willing to help, or that it really isn’t that bad after all?

Most recently I’ve been running an amazing facebook group  designed to help others (and myself) get 2016 started off right! 

We spent the first 30 days doing a dedicated Whole30, walked through the reintroduction process together, and now are in a point where we are maintaining our healthy habits to experience lifelong improvement, energy, weight loss and more! 

And despite all the craziness in my life, I’ve been sharing recipes like crazy over there!

So last night as I posted pictures of the dinner I created to help my food allergic children enjoy a meal at their Wednesday night youth group; it hit me…I need to stop sharing so much here and remember to spread the love on my blog first!

Not that I am going to stop sharing recipes there, that would defeat the whole purpose of the group…I just plan to share more of them here, too!

Thus, today I would love to share my Paleo Chicken Parmesan with you! 

Very similar to more traditional recipes of Chicken Parm, this recipe is a great example of how easy it is to adjust old recipes into new, healthier creations just by switching out a few ingredients.



Paleo Chicken Parmesan
Serves 4
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
442 calories
23 g
120 g
24 g
35 g
9 g
312 g
347 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 442
Calories from Fat 211
% Daily Value *
Total Fat 24g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 120mg
Sodium 347mg
Total Carbohydrates 23g
Dietary Fiber 5g
Sugars 4g
Protein 35g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 chicken breasts
  2. 1 large egg
  3. ½ c canned coconut milk
  4. ½ c almond flour
  5. 3 TBS nutritional yeast
  6. 1 tsp garlic powder
  7. 1 tsp onion powder
  8. ½ tsp basil
  9. ½ tsp oregano
  10. salt and pepper
  11. 4 to 5 tsp olive oil
Tomato Sauce
  1. 1 TBS olive oil
  2. 1 small yellow onion, chopped
  3. 3-4 garlic cloves, minced
  4. 1 28oz can organic crushed tomatoes
  5. 1 TBS balsamic vinegar
  6. ¼ c chopped fresh basil
  7. ¼ tsp red pepper flakes
  8. Salt and pepper to taste
  1. Preheat oven to 425f. Line a 9x13 inch baking dish with parchment paper. Sprinkle chicken breasts with salt and pepper. Lightly beat the egg in a medium bowl, add in coconut milk and whisk until fully combined. Combine the almond flour, nutritional yeast, garlic powder, onion powder, basil and oregano in a medium sized baking dish. Working with 1 piece of chicken at a time, dip both sides into the egg and milk mix, shaking off excess. Dip each piece into the almond flour to coat.
  2. Heat the oil over medium heat in a large skillet. Add the chicken and cook until browned, 3 to 4 minutes. Transfer chicken in a single layer to the prepared baking dish and bake approximately 12 to 15 minutes.
  3. Tomato sauce: heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add in the garlic and cook until fragrant. Add in the tomatoes, balsamic vinegar, salt and red pepper flakes, bring to a boil. Reduce the heat and simmer, overed, until all the flavors are blended and sauce begins to thicken slightly, about 10 minutes. Remove from heat and stir in the basil.
  4. Serve by layering tomato sauce over kelp noodles, spaghetti squash or vegetable noodles (optional), then placing the chicken over the tomato sauce.
  5. Serves 4
And Love it Too!




  1. Hey Sunny–Thanks so much for sharing the sage words with us as well as this gorgeous and tasty recipe. I can’t wait to try it! I’m dairy free again (hopefully, for life this time) and appreciate that this recipe uses nutritional yeast, which I have in my pantry.

    Thanks, dear! Will share! xo,

    • <3 Thank you, Shirley! Nutritional yeast is a great ingredient to keep on good for so many things, but especially for those of us who love our cheese (even when it doesn't love us).



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