There’s nothing more comforting than the rich tomato flavor of a classic Italian dish. However, those regularly practicing a keto lifestyle or starting a Keto Reset Diet may wonder if homestyle Italian cuisine is out of reach. This delicious keto chicken parmesan recipe proves that you don’t have to leave your comfort food favorites behind while traveling the keto path.
Our recipe substitutes Primal Kitchen Roasted Garlic Marinara for the laborious, day-long sauce that typically accompanies traditional chicken parmigiana, making for a quick and easy weeknight meal. We prefer cooking our chicken parmesan in a cast-iron pan for flavor and the hemoglobin iron boost, but you can use any oven-safe pan. Serve alone, with pan-roasted vegetables, or atop keto-friendly noodles.
How to make keto chicken parmesan
First, use a food processor or blender to pulverize the pork rinds into a coarse flour. Mix the pork rind powder in a bowl or dish with the almond flour, garlic powder, oregano, salt and pepper. Whisk your eggs in another bowl or dish. Dredge each cutlet one at a time in the egg mixture, allow the excess egg to drip off, then dredge the cutlet on both sides in the flour mixture. Set each cutlet aside and repeat with the rest of them.
Preheat your oven to 375 degrees Fahrenheit. Heat the olive oil in a large oven-safe skillet on your stovetop over medium-high heat. Once hot, place the cutlets in the pan and sear for 4-5 minutes on each side. Depending on the size of your pan, you may need to sear the chicken in batches. Don’t crowd the pan or else you won’t get a nice crust on the chicken. After you have seared the chicken, place all of the cutlets in the pan. Place the pan in the oven until the internal temperature of the thickest cutlet reads 165 degrees Fahrenheit. Pour the roasted garlic marinara sauce on top of each cutlet and place the pan back into the oven for 3-5 minutes.
Take the pan out of the oven and sprinkle the chicken with the cheese. Increase the oven temperature to 450 degrees. Place the skillet back into the oven until the cheese is melted and browned. You can also use the broil function of your oven. Remove from the oven and top with black pepper and oregano and basil.
Serve with your favorite veggie side. We like simple roasted or steamed broccoli, sauteed zucchini, kale or spinach, or spaghetti squash.
Searching for a good keto sandwich option, no bread required? Well look no further than these low-carb, grain-free meat and cheese roll-ups. Who needs bread or a tortilla when you have all this deliciousness? After all, the best part of sandwiches isn’t the bread. It’s what’s inside that really matters.
And these keto roll-ups aren’t your average lettuce wrap! Nope, these feature crispy cheese on the outside with savory fillings, perfectly paired with some of our favorite dipping sauces. Enjoy them warm for an easy work-from-home lunch or after-school snack. Chilled, they’re great for lunchboxes or hitting the trail. A sandwich roll-up is a nice break from trail mix when you’re on a long hike. Throw them in an insulated lunch bag with a lightweight ice pack, and you’re good to go.
This recipe suggests making them in an oven, but a toaster oven will also work. Use the ideas below as inspiration to come up with your own meat, cheese, and sauce creations.
“Warm” and “salad” might not be two words you’d normally associate, but we promise you that this warm spinach salad recipe has the goods!
This high-protein salad boasts colorful, nutrient-dense veggies and healthy fats. Roughly chopping the greens ensures that you get bite-sized greens in every delicious bite, and the crispy bacon, crunchy apples, and perfectly roasted butternut squash are downright delightful together.
It’s is also very versatile and customizable. Spinach salad is a classic, but any greens—baby kale, Swiss chard, beet greens, or a combination—will work here. Instead of butternut squash, substitute delicata squash or kabocha. Swap out the walnuts for pecans or pine nuts and the goat cheese for feta. Try it with ranch dressing instead of honey mustard. You can’t go wrong. Once you get the warm spinach salad experience, you’ll want to try loads of different variations.
We’re all about easy meals here at Mark’s Daily Apple, but sometimes you want to step it up and make something a little special. Who says you can’t serve an impressive meal that’s also simple? Here, we made air fryer cornish hens over mashed root veggies with a side of roasted Brussels sprouts. It’s easy to prepare and is a step up from your typical weekday fare.
Here’s how to make it.
Chicken nuggets aren’t just kid food. With a Primal spin, they’re great for game day, after school, or a midweek lunch!
Typically, chicken nuggets are breaded, and if you’re leaning more toward a Primal, paleo, or keto way of eating, that doesn’t jibe with your program. Still, nuggets are the ultimate comfort food, and there’s no reason you can’t have them. With a simple ingredient swap, you’ll have crunchy grain-free chicken nuggets that the whole family can’t get enough of.
Here’s how to make them.
The first week of school, you may get creative with packed lunches, but most people start getting into a lunch routine that can become boring. These non-sandwich packed lunch ideas are sure to liven up your lunchboxes. If you’re in a rut when it comes to lunches, whether it be for school or the office, try these Primal alternatives to sandwiches!