{Recipe} Skinny Chicken Parm With Veggie Marinara

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* This is a guest post from Dana at This Silly Girl’s Life

I have a recipe that I believe fits in perfectly with one of the biggest New Year’s resolutions: Healthy Eating!

I know many of us want to drop a few {or more!} pounds and keep it off. To do that you need to change up your diet, but don’t totally deprive yourself or you will be back eating your naughty foods in no time!

I have made this “skinny” version of chicken parmesan. Loaded with veggies yet with a flavor profile that is familiar, this version will still leave you feeling satisfied.

Skinny Chicken Parmesan
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • For the Chicken:
  • 4 Chicken Breasts, boneless, skinless
  • 3 Provolone Cheese Slices
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Dried Oregano
  • Salt and Pepper to taste
  • For the Veggie Marinara Sauce:
  • 2 Zucchini, medium sized small diced
  • 1 Carrot, peeled and small diced
  • Handful Grape Tomatoes, sliced
  • 29 oz Tomato sauce
  • 3 oz Tomato paste
  • ¼ Cup Red Wine, any dry red will do
  • 1 tsp Onion Powder
  • ½ tsp Garlic Powder
  • ⅛ Cup Parmesan Cheese
  • 6 Roasted Garlic pieces, smashed
  • Fresh Cracked Pepper to taste
  1. Season chicken breasts with seasonings and set aside. In a large sauce pan over medium high heat spray pan with a light coating of pam (if you have a gas stove do this away from the heat). Add fresh veggies and get a nice sear on them. Add the remaining sauce ingredients and let simmer uncovered for at least 20 minutes. (Tip: if you don't have roasted garlic on hand, 2 cloves of fresh garlic minced will do. Add fresh garlic just after the veggies get a good sear.) Get an oven safe skillet (a dutch oven will work too) hot over medium high heat and spray with pam. Add chicken breasts and let them sit without moving for at least 3 minutes or until they form a golden brown crust. Place pan with the chicken in a heated 350 degree oven and let cook through to an internal temperature of 165 degrees. Top each breast with ½ cup of sauce and divide the cheese among the breasts. (Tip: when buying provolone for dishes like this, use the deli section and just ask for what you need, you will save a lot of money this way!) Place pan back in the oven and let the cheese melt and brown. If you want to speed up this process you can turn on the broiler and do it that way but keep an eye on it or it will burn very fast!


That’s it!

Serve this with whole wheat pasta or just some simple steamed veggies and it’s super yummy! I hope you enjoyed this skinny version of chicken parmesan!



 //Dana is a newly wed, a homemaker, a daughter, lover of a good book, mama to 4 beautiful fur babies, and a cookin’ fool.  She has a blast being able to write about her every day life and sharing a few tips and tricks she’s learned along the way. You can find her by visiting This Silly Girl’s Life.//


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