Food · Recipes

Quick & Easy (and Healthy!) Chicken Parm

One of my favorite types of dinner is something that is quick and easy, but still super yummy. I always try to find a way to make typically indulgent meals into a healthier version, but all the while, still be satisfying!

In terms of Chicken Parmesan, to be completely honest, I have never actually been a fan of the typical sauce and cheese covered soggy chicken cutlet version atop a pile of spaghetti. The whole concept sounds delicious, why wouldn’t it? But, when it all comes together it really just falls short for me.

I digress! I present to you my version of Chicken Parm…

chicken parm

Isn’t it pretty? And oh, so colorful! So, the TL;DR version, just some panko breaded chicken, with some zucchini ‘spaghetti’, cherry tomatoes, basil and some parmesan… soooo easy!

This will make enough for two servings, or one really big serving 😉


  • 1 Medium zucchini – pastafied (I have a spiral slicer, but you can improvise with a veggie peeler)
  • Handful cherry tomatoes – roughly sliced into halves, or quarters if large
  • 1 large chicken breast sliced into smaller pieces
  • 1 large egg (or 2 small ones)
  • Seasoned whole wheat panko
  • A few basil leaves shredded or chopped
  • Fresh parmesan cheese grated for garnish
  • Salt, pepper, garlic powder, any other seasonings or herbs you like


Heat some olive oil in a pan at about medium/hot heat, then start breading the chicken – beat the eggs until the yolks are broken and its all blended, then dip the pieces of chicken in the eggs then in the panko to bread’em up. Once the oil is nice and hot, toss your little breaded chicken fingers into the pan and let ’em cook!

Meanwhile, heat a little bit of oil up in another pan and toss your veggies on. Depending on how you like ’em, you can either put the tomatoes on first and let them cook down to make them more saucey, or you can put the tomatoes and the zucchini on at the same time to keep the tomatoes a little less mushy. Add your pepper, salt, garlic powder, basil and toss it all together over medium/high heat. In mine, I added some rosemary for a little more flavor. This step will go pretty quickly, I like my zucchini pasta relatively minimally cooked and I like my tomatoes practically raw.

At this point, you can flip the chicken (or you already have because you’re a super attentive cook, heh) and it should be on its way to being done. Take your ‘pasta’ veggies off the heat and plate it up. Then add your chicken to your plate when it’s done and top with some of your freshly grated parmesan and a cute little sprig of basil for garnish.

DONE! Eat up, don’t want it to get cold. Hope you enjoy my fresh and healthy version of chicken parm!


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