Chicken Not-Parmesan

A few months ago I posted an impromptu recipe for fried chicken. This was actually the original recipe that I wanted to post, but then I ate the chicken by itself and liked it so much I decided it should also go solo. This was supposed to be a follow-up post, but then Schaumburg happened. And pancakes. And doughnuts.


But it’s all good, because I had the recipe already typed up and ready to go! So the only thing left was to type up some witty introduction (LOL – do these things even get read? Do I even make sense? Who knows.) and add the photos. Voila.



Chicken Not-Parmesan

Makes 4 servings


Fried Chicken Tenders – Increase Nutritional Yeast to 1/2 cup, and decrease coconut flour to 3/4 cup

2-3 cups spinach, chopped and steamed

4 small zucchini, julienned and steamed

Red Pepper Marinara:

2 red peppers

1/2 onion, diced

8 garlic gloves

Olive oil

2 tsp Italian seasoning

Sea salt & pepper to taste

Splash of water

  1. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
  2. Cut the peppers in half and remove the seeds and stems. Place on the baking sheet, drizzle with olive oil and bake for 20 minutes or until starting to brown.
  3. While the peppers are roasting, saute the onions and garlic in olive oil over medium heat until soft and fragrant.
  4. When the peppers are done cooking, place them in a blender with the onions, garlic, seasonings and water. Blend and add water if needed to reach desired consistency.
  5. Fill your plate with zoodles, then top with spinach, Red Pepper Marinara, and Fried Chicken. Sprinkle with more Nutritional Yeast if desired.

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