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Whole30 Chicken Parmesan


Chicken breasts coated with almond flour and seared to golden perfection. Then finished with a spicy rich marinara sauce.



2 organic free-range chicken breasts

sea salt

cracked black pepper

1/2 cup coconut flour

2 eggs beaten with a 1/4 of a cup of coconut milk

3/4 cup almond flour

1/2 tsp. paprika

1/2 tsp. chili powder

1 tsp. salt

1/4 tsp. crushed red pepper flakes (optional)

1/2 tsp. garlic powder

1/4 tsp. herbs de Provence

1/2 cup grass fed ghee


2 tbsp. avocado or olive oil

1 small cabbage, thinly sliced

1 clove garlic, finely minced

2 cups marinara or arrabbiata sauce

1/4 cup Mina’s Spicy Harissa Sauce


1/4 cup raw cashews

1/4 cup cilantro or parsley

salt and pepper


First, preheat your oven to 425˚F.

Then, butterfly each chicken breast by placing them on a clean surface, then place one palm on top of each breast and slice all the way through beginning at the thickest end of the breast (now you will have 4 pieces of chicken breast). Now, place each chicken breast between two pieces of cling wrap (or in a ziplock bag), and use the smooth side of a meat mallet or a rolling pin to pound the breasts to about 1/2 an inch thickness. Season each breast with a couple pinches of salt and pepper and set aside.

Now, mix the almond flour with paprika, chili powder, salt, pepper flakes, garlic powder, and herbs de Provence and set aside. Create an assembly line for coating the chicken as follows: coconut flour, egg mixture, and seasoned almond flour. Dip each chicken breast in the coconut flour, egg mixture then in the seasoned almond flour.

Heat half of the ghee in a skillet and pan fry two pieces of chicken for 5 minutes on both sides or until golden brown. Then, wipe the pan with a paper towel or clean cloth. Add the remaining ghee and pan fry the rest of the chicken. Wipe the pan again. Now, add avocado oil to the same pan and sauté cabbage and garlic for 5-7 minutes (at this point, you can transfer the cabbage to a different dish if you choose to). Stir marinara and harissa sauce in a bowl and pour half over cabbage. Gently nestle the chicken breasts in the sauce and pour the remaining marinara and harissa sauce over the chicken. Transfer the pan to the oven and bake for 10-15 minutes.

In the meantime, add raw cashews to a food processor and pulse until coarsely chopped. Now, add in cilantro and a couple pinches of salt and pepper. Continue to pulse until cilantro is coarsely chopped. Remove skillet from the oven and sprinkle with cashew and cilantro mixture. Serve immediately.

  • Prep Time: 10 mins
  • Cook Time: 30 mins

Keywords: Whole30 chicken parmesan

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