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Chicken Parmesan is a classic comfort food loved by many, but for those managing diabetes, traditional versions of this dish can be tricky.
With high-carb breading, sugary marinara sauce, and a hefty portion of pasta, the standard chicken parmesan isn’t always the best choice for blood sugar control. However, that doesn’t mean you have to miss out on this delicious dish!
In this article, we’ve curated over 29+ diabetic-friendly chicken parmesan recipes that not only taste incredible but also help keep your blood sugar levels stable.
These recipes feature healthier, low-carb alternatives that replace the usual pasta and breading with nutritious ingredients like zucchini noodles, cauliflower rice, and almond flour.
You’ll enjoy the crispy, cheesy goodness you love, but with a more diabetes-conscious twist.
Whether you’re craving a classic take, a fresh twist with veggies, or a fully low-carb option, you’ll find plenty of ideas to suit your tastes.
Let’s dive into these 29+ diabetic-friendly chicken parmesan recipes that you can enjoy without worrying about your blood sugar levels!
29+ Easy Diabetic Chicken Parmesan Recipes for a Low-Carb, Flavorful Meal
With over 29+ diabetic chicken parmesan recipes at your fingertips, you’re well on your way to making healthier, more flavorful choices that still satisfy your cravings.
From zucchini noodles and cauliflower rice to savory vegetable sides, these recipes offer a variety of low-carb options that cater to a diabetic diet without sacrificing taste.
By making simple swaps like using almond flour for breading and choosing sugar-free marinara sauce, you can enjoy the crispy, cheesy chicken parmesan you love, while keeping your meals balanced and nutritious.
These recipes are perfect for those looking to manage their diabetes while still indulging in their favorite comfort foods.
So, the next time you’re in the mood for chicken parmesan, try one of these diabetic-friendly options—your taste buds (and your blood sugar levels) will thank you!
Baked Chicken Parmesan with Zucchini Noodles
A low-carb and diabetic-friendly twist on the classic chicken parmesan, this recipe replaces traditional pasta with zucchini noodles for a lighter, healthier option. The crispy chicken is topped with a flavorful tomato sauce and melted mozzarella, providing all the comfort of the classic dish without spiking blood sugar levels.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 2 large eggs, beaten
- 1 ½ cups unsweetened marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 medium zucchinis, spiralized
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season the chicken breasts with salt, pepper, garlic powder, and oregano.
- Dip each chicken breast into the beaten eggs, then coat it with almond flour, pressing to adhere.
- Heat olive oil in a large skillet over medium heat. Brown the chicken breasts for about 3-4 minutes on each side.
- Transfer the chicken to the baking sheet and top with marinara sauce and shredded mozzarella cheese.
- Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- While the chicken bakes, sauté the zucchini noodles in a skillet with a small amount of olive oil for 2-3 minutes, until just tender.
- Serve the chicken on top of the zucchini noodles, garnished with grated Parmesan cheese.
This healthier version of chicken parmesan maintains all the delicious flavors while keeping carbs low. The zucchini noodles are an excellent substitute for pasta, helping to control blood sugar levels without sacrificing taste. The almond flour crust gives the chicken a crispy texture, and the mozzarella provides that familiar gooey, cheesy finish. Perfect for a satisfying weeknight meal!
Chicken Parmesan with Cauliflower Rice
This recipe offers a diabetic-friendly chicken parmesan with a savory cauliflower rice base. It eliminates pasta and uses cauliflower rice for a low-carb alternative, making it ideal for anyone managing their blood sugar levels. A simple but satisfying dish full of flavors that will remind you of traditional chicken parmesan.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup whole wheat breadcrumbs (or almond flour for a lower-carb option)
- 1 egg, beaten
- 1 cup marinara sauce (sugar-free)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cups cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil, chopped for garnish
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, salt, and pepper.
- Dip the chicken breasts into the beaten egg, then coat them in the breadcrumbs, pressing to ensure the coating sticks.
- Heat olive oil in a large skillet over medium heat and brown the chicken breasts on both sides for 3-4 minutes until golden.
- Place the browned chicken on the prepared baking sheet, top with marinara sauce, mozzarella cheese, and Parmesan cheese. Bake in the oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.
- While the chicken bakes, heat a large pan over medium heat and sauté the cauliflower rice with olive oil for about 5-7 minutes, stirring occasionally, until tender.
- Once the chicken is ready, serve it over a bed of cauliflower rice and garnish with fresh basil.
The cauliflower rice serves as a wonderful base for the chicken parmesan, providing fiber and helping to keep blood sugar levels stable. This dish is a great option for those looking for a comfort food that won’t cause blood sugar spikes. It’s also rich in protein and calcium, making it both filling and nutritious. This recipe proves that you don’t need pasta to enjoy a delicious chicken parmesan dinner.
Chicken Parmesan with Spaghetti Squash
This chicken parmesan recipe replaces traditional pasta with spaghetti squash, a perfect substitute for a low-carb, diabetic-friendly meal. The squash is naturally sweet and fibrous, offering a satisfying texture that pairs beautifully with the crispy chicken and savory marinara sauce. It’s a great way to enjoy the classic comfort food with fewer carbs.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond meal
- 1 egg, beaten
- 1 cup marinara sauce (no added sugar)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
- While the squash roasts, season the chicken breasts with salt, pepper, and dried basil.
- Dip each chicken breast into the beaten egg, then coat it with almond meal.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts for 3-4 minutes on each side.
- After browning, transfer the chicken to a baking dish and top with marinara sauce, mozzarella, and Parmesan cheese. Bake for 15-20 minutes, or until the chicken is fully cooked and the cheese is melted.
- Once the squash is done, use a fork to scrape out the strands of spaghetti squash into a bowl. Fluff it gently to separate the strands.
- Serve the baked chicken on top of the spaghetti squash, garnished with additional Parmesan if desired.
Using spaghetti squash as the base of this chicken parmesan gives the dish a fresh, vegetable-filled twist. It’s high in fiber and low in carbohydrates, making it ideal for those with diabetes. The squash’s mild flavor complements the rich sauce and cheese, while the almond meal coating on the chicken offers a crunchy, satisfying texture. This is an excellent way to indulge in a classic Italian dish without worrying about blood sugar levels.
These diabetic-friendly chicken parmesan recipes provide satisfying alternatives to the traditional pasta-based dish, focusing on low-carb vegetables like zucchini noodles, cauliflower rice, and spaghetti squash. Each option maintains the comforting, cheesy flavors of chicken parmesan while offering better blood sugar control and a boost in nutrients. Perfect for anyone looking to enjoy a healthier, more balanced version of this classic favorite!
Chicken Parmesan with Avocado and Spinach
A rich, creamy, and nutrient-packed take on chicken parmesan, this recipe incorporates the healthy fats from avocado and the antioxidant-rich spinach. These additions not only provide extra vitamins but also help regulate blood sugar levels while offering a decadent twist on a classic favorite.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 ripe avocado, mashed
- 1 cup fresh spinach, chopped
- 1 cup whole wheat breadcrumbs (or almond flour for a low-carb option)
- 1 egg, beaten
- 1 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, salt, and pepper.
- Dip the chicken breasts into the beaten egg, then coat with breadcrumbs (or almond flour for a low-carb option).
- Heat olive oil in a skillet over medium heat and brown the chicken on both sides, about 3-4 minutes per side.
- While the chicken is cooking, mash the avocado and stir in the chopped spinach.
- Once the chicken is browned, transfer it to the baking sheet. Top each piece with a spoonful of the avocado-spinach mixture, followed by marinara sauce and mozzarella cheese.
- Bake for 15-20 minutes, or until the chicken is fully cooked and the cheese is melted.
- Sprinkle with grated Parmesan before serving.
This version of chicken parmesan is packed with heart-healthy fats from the avocado and a nutritious boost from spinach, all while keeping the dish flavorful and satisfying. The creamy texture of the avocado complements the rich marinara and melted cheese, creating a perfect balance of flavors. This recipe is a great way to enjoy a healthier version of chicken parmesan while getting in some extra nutrients.
Chicken Parmesan with Eggplant Slices
For those looking for a gluten-free and low-carb option, this chicken parmesan recipe uses roasted eggplant slices instead of breadcrumbs, providing a deliciously savory base for the chicken. The eggplant’s tender texture pairs perfectly with the mozzarella cheese, marinara sauce, and Parmesan, making this a great diabetic-friendly alternative.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 large eggplants, cut into ½-inch slices
- 1 cup almond flour
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the eggplant slices on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes, flipping halfway through, until golden and tender.
- While the eggplant roasts, season the chicken breasts with salt, pepper, and dried basil.
- Dip the chicken breasts into the beaten egg, then coat with almond flour.
- Heat olive oil in a skillet over medium heat and brown the chicken on both sides, about 3-4 minutes per side.
- Once browned, transfer the chicken to the baking sheet with eggplant slices. Top each chicken breast with marinara sauce, mozzarella, and Parmesan.
- Bake for 10-15 minutes, until the chicken is fully cooked and the cheese is melted and bubbly.
- Serve the chicken on top of the roasted eggplant slices and garnish with fresh basil.
This eggplant-based version of chicken parmesan is an excellent alternative for anyone needing to reduce their carbohydrate intake. Eggplant is naturally low in calories and carbohydrates while providing essential fiber, making it a great choice for managing blood sugar. The eggplant slices create a comforting, “pasta-like” texture, allowing you to enjoy the flavors of chicken parmesan without the extra carbs.
Chicken Parmesan with Portobello Mushrooms
A creative and hearty alternative to traditional chicken parmesan, this recipe uses large portobello mushroom caps as a base instead of breading. The mushrooms offer a rich, earthy flavor and provide a great low-carb, diabetic-friendly option for anyone looking to reduce their carb intake while still enjoying a classic dish.
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 large portobello mushroom caps, stems removed
- 1 cup almond flour
- 1 egg, beaten
- 1 cup marinara sauce (sugar-free)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, salt, and pepper.
- Dip the chicken breasts into the beaten egg, then coat them in almond flour, pressing to ensure the coating sticks.
- Heat olive oil in a skillet over medium heat and brown the chicken on both sides, about 3-4 minutes per side.
- While the chicken cooks, prepare the mushroom caps by drizzling them with olive oil and seasoning with salt and pepper.
- Place the mushroom caps on the prepared baking sheet, and roast in the oven for about 10-12 minutes until they soften slightly.
- Once the chicken is browned, place it on top of the roasted mushroom caps. Spoon marinara sauce over the chicken, then sprinkle with mozzarella and Parmesan cheese.
- Bake for 10-15 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.
- Serve the chicken with mushrooms, garnished with fresh basil or parsley.
Portobello mushrooms provide a delicious, meaty base for this chicken parmesan, offering a satisfying texture and umami flavor without the carbs of traditional pasta. They also provide a good source of fiber and antioxidants. This dish is a flavorful and filling option that allows you to enjoy the richness of chicken parmesan in a way that’s gentle on your blood sugar levels.
Chicken Parmesan with Broccoli and Cauliflower Mash
This healthy twist on chicken parmesan combines the rich flavors of traditional chicken parmesan with a nutritious side of broccoli and cauliflower mash. The mash provides a creamy, low-carb alternative to mashed potatoes, helping to maintain balanced blood sugar levels while keeping the meal hearty and comforting.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond meal
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, salt, and pepper. Dip them in the beaten egg, then coat with almond meal.
- Heat olive oil in a skillet over medium heat and brown the chicken on both sides for 3-4 minutes each.
- Place the browned chicken breasts on the baking sheet. Spoon marinara sauce over the chicken, then sprinkle with mozzarella and Parmesan cheese. Bake for 15-20 minutes until the chicken is cooked through and the cheese is melted.
- While the chicken bakes, steam the broccoli and cauliflower florets until tender, about 10-12 minutes.
- Once the vegetables are tender, blend them together with olive oil, salt, and pepper until smooth and creamy.
- Serve the baked chicken on top of the broccoli and cauliflower mash.
This chicken parmesan recipe is a great way to enjoy a familiar comfort food while adding a veggie-packed side. The creamy broccoli and cauliflower mash is a perfect accompaniment to the flavorful chicken, offering a low-carb and fiber-rich alternative to traditional mashed potatoes. The combination of savory chicken and the creamy side makes for a filling, nutritious meal that won’t cause blood sugar spikes.
Grilled Chicken Parmesan with Avocado-Cucumber Salad
This lightened-up version of chicken parmesan combines the bold flavors of grilled chicken with a fresh avocado-cucumber salad. By grilling the chicken, you reduce the fat content while maintaining that smoky flavor, and the salad adds a refreshing crunch, making this a perfect dish for warm weather or when you’re craving something lighter.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup whole wheat breadcrumbs (or almond flour for a low-carb option)
- 1 egg, beaten
- 1 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 avocado, diced
- 1 cucumber, diced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil (for salad)
- Fresh parsley for garnish
Instructions:
- Preheat the grill to medium-high heat.
- Season the chicken breasts with garlic powder, salt, and pepper. Dip the chicken into the beaten egg, then coat with breadcrumbs (or almond flour).
- Grill the chicken for 6-7 minutes per side, or until fully cooked through.
- While the chicken grills, prepare the avocado-cucumber salad by combining diced avocado, cucumber, fresh lemon juice, and olive oil in a bowl. Season with salt and pepper.
- Once the chicken is cooked, remove from the grill and top each piece with marinara sauce, mozzarella, and Parmesan. Return to the grill for 2-3 minutes to melt the cheese.
- Serve the grilled chicken parmesan with the avocado-cucumber salad on the side.
Grilled chicken parmesan with a refreshing avocado-cucumber salad offers a lighter take on the classic dish, making it ideal for warmer days or anyone looking for a meal that’s both satisfying and diabetes-friendly. The grilled chicken provides a smoky flavor, while the creamy avocado in the salad adds healthy fats, helping to regulate blood sugar. This dish is fresh, delicious, and a great way to incorporate more veggies into your diet.
Chicken Parmesan with Butternut Squash Noodles
This recipe swaps out traditional pasta for nutrient-dense butternut squash noodles, creating a colorful and diabetes-friendly version of chicken parmesan. The naturally sweet flavor of the squash noodles pairs beautifully with the savory chicken and marinara sauce, making this dish both satisfying and low in carbs.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 medium butternut squash, peeled and spiralized into noodles
- 1 cup almond flour
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, oregano, salt, and pepper. Dip them in the beaten egg and coat with almond flour.
- Heat olive oil in a skillet over medium heat and brown the chicken on both sides for about 3-4 minutes per side.
- Transfer the browned chicken to the baking sheet. Top with marinara sauce, mozzarella, and Parmesan cheese. Bake for 15-20 minutes until the chicken is fully cooked and the cheese is melted.
- While the chicken bakes, sauté the butternut squash noodles in a separate pan with olive oil for about 3-5 minutes until tender.
- Serve the baked chicken on top of the butternut squash noodles.
Butternut squash noodles provide a naturally sweet and hearty alternative to pasta, while the almond flour crust on the chicken offers a crunchy texture. This low-carb, nutrient-packed dish is perfect for managing blood sugar while still enjoying the flavors of a traditional chicken parmesan meal. The sweetness of the squash and the savory chicken create a perfect balance, making this a satisfying and healthy dinner option.
Chicken Parmesan with Spaghetti Squash and Pesto
This chicken parmesan recipe combines the classic flavors with a fresh twist, using spaghetti squash as a low-carb pasta alternative. The addition of homemade pesto adds a burst of fresh basil and garlic flavor, enhancing the dish while keeping it light and diabetic-friendly.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 medium spaghetti squash
- 1 cup homemade pesto (made with fresh basil, olive oil, garlic, pine nuts, and Parmesan)
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, cut side down, until the squash is tender.
- While the squash roasts, season the chicken breasts with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat and brown the chicken for 3-4 minutes on each side.
- Once browned, transfer the chicken to a baking dish and top with marinara sauce and mozzarella cheese. Bake for 15-20 minutes until the chicken is cooked through and the cheese is melted.
- Once the squash is done, use a fork to scrape out the strands into a bowl.
- Serve the baked chicken on top of the spaghetti squash strands, and drizzle with pesto. Sprinkle with grated Parmesan before serving.
The spaghetti squash offers a low-carb, nutrient-dense alternative to traditional pasta, and the pesto adds a fresh, aromatic element to this dish. Combined with the savory chicken and marinara, this version of chicken parmesan is flavorful, satisfying, and light—perfect for anyone looking to maintain healthy blood sugar levels while still enjoying a beloved classic.
Crispy Chicken Parmesan with Cabbage Slaw
For a crunchy and satisfying twist on traditional chicken parmesan, this recipe uses a crispy chicken coating made from crushed nuts and seeds, paired with a refreshing cabbage slaw. The slaw provides a cool contrast to the crispy chicken, making this a perfect diabetic-friendly option that’s both filling and delicious.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup crushed mixed nuts (almonds, walnuts, or pistachios)
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cabbage
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil (for slaw)
- 1 teaspoon Dijon mustard
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, salt, and pepper.
- Dip the chicken into the beaten egg, then coat in the crushed mixed nuts, pressing to adhere.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides for about 3-4 minutes per side.
- Transfer the browned chicken breasts to the baking sheet. Top each with marinara sauce and mozzarella cheese. Bake for 15-20 minutes until the chicken is fully cooked and the cheese is melted.
- While the chicken bakes, prepare the cabbage slaw by combining shredded cabbage, apple cider vinegar, olive oil, Dijon mustard, and salt and pepper. Toss to combine.
- Serve the crispy chicken on a bed of cabbage slaw and garnish with fresh parsley.
The crushed nuts provide a deliciously crunchy coating, offering a great low-carb alternative to breadcrumbs. The cabbage slaw adds a refreshing and slightly tangy contrast to the rich flavors of the chicken parmesan. This recipe is a great option for anyone looking for a healthy, diabetes-friendly version of a classic meal that still delivers on texture and flavor.
Chicken Parmesan with Roasted Brussels Sprouts
A perfect choice for those looking for a hearty, vegetable-packed meal, this version of chicken parmesan features roasted Brussels sprouts as a side dish. The earthy flavor of the Brussels sprouts complements the crispy, cheesy chicken, creating a balanced and satisfying dish that’s ideal for managing blood sugar.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond meal
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss the halved Brussels sprouts with 1 tablespoon of olive oil, garlic powder, thyme, salt, and pepper. Spread them out on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
- While the Brussels sprouts roast, season the chicken breasts with garlic powder, salt, and pepper. Dip them into the beaten egg, then coat with almond meal.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides, about 3-4 minutes per side.
- Transfer the chicken to the baking sheet, top with marinara sauce, mozzarella, and Parmesan cheese. Bake for 10-15 minutes until the chicken is fully cooked and the cheese is melted.
- Serve the baked chicken parmesan with roasted Brussels sprouts on the side.
The roasted Brussels sprouts offer a savory and slightly crispy side that pairs wonderfully with the cheesy chicken. Brussels sprouts are a great source of fiber and antioxidants, making them an excellent choice for those managing blood sugar. Combined with the rich flavors of chicken parmesan, this meal is both satisfying and nutritious.
Chicken Parmesan with Zucchini Noodles
This low-carb chicken parmesan swaps traditional pasta for zucchini noodles, creating a light, refreshing meal that maintains all the classic flavors of the dish. Zucchini noodles are a great way to cut carbs while still enjoying a satisfying, veggie-packed meal that’s ideal for blood sugar management.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 large zucchinis, spiralized into noodles
- 1 cup almond flour
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, salt, and pepper. Dip the chicken into the beaten egg, then coat in almond flour.
- Heat olive oil in a skillet over medium heat and brown the chicken on both sides for about 3-4 minutes per side.
- Transfer the browned chicken to the baking sheet, top with marinara sauce, mozzarella cheese, and Parmesan. Bake for 15-20 minutes until the chicken is cooked through and the cheese is melted.
- While the chicken bakes, sauté the zucchini noodles in a pan with olive oil over medium heat for 3-4 minutes, just until tender. Season with salt and pepper.
- Serve the baked chicken on top of the zucchini noodles.
Zucchini noodles provide a fresh, low-carb alternative to pasta while adding a mild, slightly sweet flavor. This version of chicken parmesan is light yet satisfying, with the mozzarella and marinara sauce bringing richness without the added carbs. The zucchini noodles are quick to prepare and perfectly absorb the sauce, making this dish a nutritious and diabetic-friendly option.
Baked Chicken Parmesan with Cauliflower Rice
Cauliflower rice is a fantastic substitute for regular rice, and it pairs wonderfully with the savory flavors of baked chicken parmesan. This low-carb alternative to the traditional dish is filling, full of flavor, and helps keep blood sugar levels stable while providing a satisfying meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, salt, and pepper. Dip the chicken in the beaten egg, then coat in almond flour.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides for 3-4 minutes each.
- Transfer the browned chicken breasts to the baking sheet and top each with marinara sauce, mozzarella, and Parmesan. Bake for 15-20 minutes until the chicken is fully cooked and the cheese is melted.
- While the chicken bakes, prepare the cauliflower rice by heating olive oil in a pan over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes until tender. Season with salt and pepper.
- Serve the baked chicken parmesan over a bed of cauliflower rice.
This chicken parmesan with cauliflower rice is a fantastic low-carb alternative, offering a satisfying texture and flavor without the excess carbohydrates. The cauliflower rice absorbs the marinara sauce, creating a comforting meal, while the crispy, cheesy chicken adds the richness and flavor that everyone loves. This recipe is an excellent choice for those looking for a healthier, diabetes-friendly version of a classic dish.
Chicken Parmesan with Roasted Sweet Potato Wedges
Roasted sweet potato wedges provide a naturally sweet and nutrient-rich side dish to accompany the crispy chicken parmesan. This dish combines the savory goodness of chicken parmesan with the heartiness of roasted sweet potatoes, creating a balanced and satisfying meal that’s perfect for blood sugar control.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond meal
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Toss the sweet potato wedges with olive oil, paprika, salt, and pepper. Spread them out on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- While the sweet potatoes roast, season the chicken breasts with salt, pepper, and garlic powder. Dip the chicken into the beaten egg and coat with almond meal.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides for about 3-4 minutes each.
- Transfer the browned chicken breasts to a baking sheet, top with marinara sauce, mozzarella, and Parmesan. Bake for 10-15 minutes until the chicken is fully cooked and the cheese is melted.
- Serve the baked chicken parmesan with roasted sweet potato wedges.
The roasted sweet potatoes provide a delicious balance of sweetness and savory flavors, making them an excellent accompaniment to the cheesy, crispy chicken. Sweet potatoes are a great source of fiber, vitamins, and minerals, offering a healthy carbohydrate option that won’t spike blood sugar. This dish is a wonderful way to enjoy chicken parmesan with a flavorful and diabetic-friendly side.
Chicken Parmesan with Spaghetti Squash and Spinach
This chicken parmesan recipe incorporates spaghetti squash for a low-carb, veggie-packed base, paired with a savory spinach filling for an extra boost of nutrients. The tender squash and garlicky spinach offer a great foundation for the crispy chicken topped with gooey mozzarella and marinara sauce, making for a diabetic-friendly, delicious dish.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 medium spaghetti squash
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1 cup marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes, cut side down, until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for about 3-4 minutes, until wilted. Set aside.
- Season the chicken breasts with garlic powder, salt, and pepper. Heat a skillet with olive oil and brown the chicken on both sides, about 3-4 minutes per side.
- Once browned, place the chicken on a baking sheet and top with marinara sauce, mozzarella, and Parmesan. Bake for 10-15 minutes until the chicken is fully cooked and the cheese is melted.
- When the squash is done, use a fork to scrape out the strands into a bowl.
- Serve the baked chicken on top of the spaghetti squash, with the sautéed spinach scattered around for added flavor.
This chicken parmesan with spaghetti squash and spinach is a nutrient-dense, low-carb meal that still delivers all the rich, comforting flavors of the traditional dish. The combination of tender squash and garlicky spinach enhances the dish, making it not only diabetic-friendly but also a great way to pack in more vegetables.
Chicken Parmesan with Roasted Asparagus
This chicken parmesan is paired with roasted asparagus, a low-calorie, fiber-rich vegetable that complements the savory, cheesy chicken perfectly. The roasted asparagus adds a crispy, earthy flavor that balances the richness of the chicken parmesan, making it a satisfying and diabetes-friendly meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond meal
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Toss the asparagus with olive oil, garlic powder, salt, and pepper. Arrange the asparagus in a single layer on the baking sheet and roast for 15-20 minutes, until tender and slightly crispy.
- While the asparagus roasts, season the chicken breasts with garlic powder, salt, and pepper. Dip the chicken into the beaten egg, then coat with almond meal.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides for 3-4 minutes each.
- Transfer the browned chicken breasts to a baking sheet, top with marinara sauce, mozzarella cheese, and Parmesan. Bake for 15-20 minutes until the chicken is fully cooked and the cheese is melted.
- Serve the baked chicken parmesan with the roasted asparagus on the side.
The roasted asparagus adds a smoky, savory element to the dish, perfectly complementing the rich and cheesy chicken. Asparagus is a great source of fiber and vitamins, making it an excellent addition to a diabetic-friendly meal. Together, the chicken and asparagus create a balanced, flavorful, and satisfying dish.
Chicken Parmesan with Cauliflower and Broccoli Rice
This chicken parmesan recipe is paired with a cauliflower and broccoli rice blend, which provides a low-carb, high-fiber alternative to traditional rice. The rice blend adds a hearty texture that perfectly complements the crispy, cheesy chicken, creating a well-rounded and nutritious meal suitable for blood sugar management.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond meal
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups cauliflower rice (fresh or frozen)
- 1 cup broccoli florets, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season the chicken breasts with garlic powder, salt, and pepper. Dip the chicken in the beaten egg, then coat with almond meal.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides for 3-4 minutes each.
- Transfer the browned chicken breasts to a baking sheet, top with marinara sauce, mozzarella, and Parmesan. Bake for 15-20 minutes until the chicken is fully cooked and the cheese is melted.
- While the chicken bakes, heat olive oil in a skillet over medium heat and sauté the cauliflower rice and broccoli florets until tender, about 5-7 minutes. Season with salt and pepper.
- Serve the baked chicken parmesan on a bed of cauliflower and broccoli rice.
This recipe combines the richness of chicken parmesan with a nutrient-dense, low-carb rice alternative. The cauliflower and broccoli rice blend provides a great source of fiber, vitamins, and minerals, making it the perfect complement to the crispy, cheesy chicken. This dish is ideal for those looking to enjoy a hearty, diabetes-friendly meal without the added carbs.
Chicken Parmesan with Avocado Salad
This chicken parmesan is served with a refreshing avocado salad, providing a balance of healthy fats, fiber, and protein to create a filling and diabetic-friendly meal. The creamy avocado complements the crispiness of the chicken, while the salad’s tangy dressing adds a light contrast to the rich flavors of the chicken parmesan.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 tablespoon olive oil (for salad)
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season the chicken breasts with salt, pepper, and garlic powder. Dip them into the beaten egg and coat with almond flour.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides for 3-4 minutes each.
- Transfer the chicken to a baking sheet and top with marinara sauce, mozzarella cheese, and Parmesan. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.
- While the chicken bakes, prepare the avocado salad by combining the diced avocado, cherry tomatoes, and red onion in a bowl. Drizzle with olive oil and apple cider vinegar, then season with salt and pepper. Toss gently to combine.
- Serve the baked chicken parmesan with the avocado salad on the side.
The avocado salad adds healthy fats and fresh flavors that pair beautifully with the rich, cheesy chicken parmesan. This meal is packed with fiber and heart-healthy fats, making it a great option for managing blood sugar levels while still enjoying a flavorful and satisfying dish.
Chicken Parmesan with Roasted Brussels Sprouts and Mushrooms
This chicken parmesan is paired with a delicious side of roasted Brussels sprouts and mushrooms, providing a savory and nutrient-dense complement to the rich flavors of the chicken. The combination of earthy mushrooms and caramelized Brussels sprouts makes for a hearty and diabetic-friendly meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond meal
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups Brussels sprouts, trimmed and halved
- 1 ½ cups mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss the Brussels sprouts and mushrooms with olive oil, garlic powder, salt, and pepper. Spread them out on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly crispy.
- While the vegetables roast, season the chicken breasts with garlic powder, salt, and pepper. Dip them into the beaten egg and coat with almond meal.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts for 3-4 minutes per side.
- Transfer the chicken breasts to a baking sheet, top with marinara sauce, mozzarella cheese, and Parmesan. Bake for 15-20 minutes until the chicken is fully cooked and the cheese is melted.
- Serve the baked chicken parmesan with the roasted Brussels sprouts and mushrooms on the side.
The roasted Brussels sprouts and mushrooms add an earthy, savory flavor that balances the rich and cheesy chicken. Brussels sprouts are packed with fiber, vitamins, and minerals, while mushrooms provide antioxidants and add a meaty texture. This recipe offers a healthy, low-carb alternative that’s perfect for those managing diabetes.
Chicken Parmesan with Cucumber and Tomato Relish
This fresh and vibrant cucumber and tomato relish provides a refreshing contrast to the crispy, cheesy chicken parmesan. The relish is light and tangy, making it the perfect side dish to balance the richness of the chicken, and it’s an ideal addition to a low-carb, diabetes-friendly meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1 egg, beaten
- 1 ½ cups marinara sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 tablespoon red onion, finely chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Season the chicken breasts with salt, pepper, and garlic powder. Dip the chicken into the beaten egg and coat with almond flour.
- Heat olive oil in a skillet over medium heat and brown the chicken breasts on both sides, about 3-4 minutes per side.
- Transfer the chicken to the baking sheet and top with marinara sauce, mozzarella, and Parmesan. Bake for 15-20 minutes until the chicken is cooked through and the cheese is melted.
- While the chicken bakes, prepare the cucumber and tomato relish by combining the diced cucumber, cherry tomatoes, and red onion in a bowl. Drizzle with apple cider vinegar and olive oil, then season with salt and pepper. Toss gently to combine.
- Serve the baked chicken parmesan with the cucumber and tomato relish on the side.
The cucumber and tomato relish adds a burst of freshness and tang, perfectly complementing the savory flavors of the chicken parmesan. This meal is refreshing, light, and full of nutrients, making it a great choice for maintaining blood sugar levels while enjoying a flavorful dish.
Note: More recipes are coming soon!
