Try this Low-calorie Chicken Parmigiana recipe that has all the flavor you love. It’s a Healthier Chicken Parmigiana that swaps out a few ingredients so you can enjoy it without guilt.

chicken parmigiana, healthier chicken parmigiana

We are trying to eat a little healthier here on the Ranch and lose a few pounds in the process. We refuse to give up our favorite dishes so we decided to take some of our recipes and revamp them to fit with our diet goals. This Healthier Chicken Parmigiana has all the flavor of the original Chicken Parmigiana. But we made it lower in calories with a few changes that make a really big difference. And I know you and your family will love it!

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Sometimes the best way to a healthier you and to drop a few pounds is to just change a few habits. Our love for carbs seems to get us in trouble. This recipe still has carbs but using a high fiber whole-grain cereal for the breading really makes a difference. But we added plenty of flavor with the herbs in the crushed breading.

Also using a cooking spray reduces the amount of fat during the frying process. Then we top off this Chicken Parmigiana with a low-fat cheese and add a dash of flavor with crushed red pepper flakes. None of us will stay on a diet that restricts us too much, we will fall off at some point. So if you fall off that restrictive diet or you wish to just lead a healthier lifestyle, then this is the way to do it.

What you need to make this Healthier Chicken Parmigiana Recipe:

Ingredients:

3/4 cup All Bran Cereal
1/2 teaspoon basil
1/4 teaspoon oregano
1 Tablespoon dried parsley
1/2 teaspoon granulated garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pasta sauce
1/2 cup liquid egg substitute or 4 egg whites
2- 4 ounce boneless skinless chicken breasts
1/2 cup low-fat Mozzarella cheese, shredded
red pepper flakes to taste (optional)

Equipment Needed:

Cooking Spray
Clear Wrap
Kitchen Meat Hammer
Small Mixing bowls
Skillet

How to make a lower carb and low calorie Chicken Parmigiana:

Instructions:

Place chicken breasts between two sheets of clear wrap and then using a kitchen meat hammer pound chicken breasts to 1/2 inch thickness. Remove and dispose of the clear wrap.
In a food processor grind cereal into crumbs or place them in a plastic baggie and crush. Transfer into a shallow bowl, add basil, oregano, parsley, garlic, salt, and pepper.
Place egg substitute into a second shallow bowl
One at a time, dip chicken breasts into egg substitute, shaking off excess, then coat with the crumb mixture.
Coat large skillet with cooking spray, heat over medium heat
Add chicken breasts to skillet, cook, turning once, until no longer pink in center, about 4-6 minutes per side.
Spread about 1/4 cup of sauce over chicken in skillet, sprinkle with half the cheese.
Reduce heat to low, cover. Cook until cheese melts. 2-3 minutes sprinkle with crushed red pepper flakes (optional)

My favorite way to serve this Chicken Parmigiana is with steamed asparagus. And add a fresh crisp salad with low-fat Italian dressing to make it a delicious low-calorie meal.

I hope you enjoy this dish and wish you loads of luck with your goals for a healthier you. You can do it, just take one day at a time. Eat exactly today what you need to eat, get a little more active and just enjoy your life.

Other Low Calorie and Healthier Recipes:

Zucchini Lasagna
Healthier Shrimp Scampi in a foil packet
Italian Sausage Sheet Meal
21 Low Carb and Low Fat Recipes

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Print Recipe

5 from 2 votes

Chicken Parmigiana Healthier version

Try this Low-calorie Chicken Parmigiana recipe that has all the flavor you love. It’s a Healthier Chicken Parmigiana that swaps out a few ingredients that you can enjoy without guilt.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: chicken parmigiana, Chicken Parmigiana healthier version, Healthier Chicken Parmigiana, lowcaloriechickenparmigiana

Servings:

Calories: 185kcal

Author: Evelyn Osborn

Ingredients

3/4 cup All Bran Cereal
1/2 teaspoon basil
1/4 teaspoon oregano
1 tablespoon dried parsley
1/2 teaspoon granulated garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pasta sauce
1/2 cup liquid egg substitute or 4 egg whites
2 4 oz boneless skinless chicken breasts
1/2 cup low-fat Mozzarella cheese shredded
red pepper flakes to taste (optional)
cooking spray

Instructions

Place chicken breasts between two sheets of clear wrap and then using a kitchen meat hammer pound chicken breasts to 1/2 inch thickness. Remove and dispose of the clear wrap.
In a food processor grind cereal into crumbs. Transfer into a shallow bowl, add basil, oregano, parsley, garlic, salt, and pepper.
Place egg substitute into a second shallow bowl
One at a time, dip chicken breasts into egg substitute, shaking off excess, then coat with the crumb mixture.
Coat large skillet with cooking spray, heat over medium heat
Add chicken breasts to skillet, cook, turning once, until no longer pink in center, about 4-6 minutes per side.
Spread about 1/4 cup of sauce over chicken in skillet, sprinkle with half the cheese.
Reduce heat to low, cover. Cook until cheese melts. 2-3 minutes sprinkle with crushed red pepper flakes (optional)

Nutrition