Join Mandisa and friends as they teach us how to cook great tasting food… that’s good for you too! This healthy version of Chicken Parmesan and Zucchini Crisps is sure to leave your mouth watering for more.
Below you will find the recipe and the how-to video. Happy cooking!
Grilled Chicken Parmesan
This favorite Italian dish gets a healthy makeover in the new The Biggest Loser Family Cookbook. Serve this no-guilt dish with a side of whole wheat pasta and/or a large green salad for a complete, crave-busting meal.
Makes 4 servings
4 (4-ounce) trimmed boneless, skinless chicken breasts
Olive oil in a sprayer (not store-bought spray that contains propellant)
Salt, to taste
Ground black pepper, to taste
1/2 cup low-fat, low-sodium, low-sugar marinara sauce, or more to taste
6 tablespoons finely shredded low-fat mozzarella cheese
2 teaspoons grated reduced-fat Parmesan cheese
Preheat the oven to 350 degrees F.
Lightly mist both sides of the chicken with olive oil and season with salt and pepper. Grill the chicken, turning once, for 3 to 5 minutes per side, or until it is no longer pink inside and juices run clear. Transfer to a baking dish.
Heat the sauce on low in the microwave until warm. Top each breast with 2 tablespoons marinara sauce, followed by 1 1/2 tablespoons mozzarella, and 1/2 teaspoon Parmesan. Bake the chicken for 3 to 5 minutes, or just until the cheese is melted.
169 calories, 29 g protein, 5 g carbohydrates, 3 g fat (less than 1 g saturated), 1 g fiber, 210 mg sodium
Zucchini Parmesan Crips
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
(serving size, 1/2 cup)
Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg