Paleo Chicken Parm

Thought about going paleo, but love pasta too much? Chicken Parm is your favorite comfort food, & not ready to give it  up?  Well, I’ve got you covered!

I made this dish the other night and John said “If you ever wonder why I keep you around, THIS! Best comfort food ever right here!”

Of course, my husband loves me for more than my cooking, but that’s always an added bonus. 🙂

We’ve been eating Chicken Parm a lot lately as I’ve been recipe testing for you wonderful readers.  Of course, our Chicken Parm avoids any and all cheese, but if cheese is your JAM, you could always add it if you so desire.  (If you add the cheese, opt for full fat grass fed, & this dish would then be called ‘Primal’)

Up next, I’ll be remaking this to take a more ‘sexy’ picture. lol

Paleo Chicken Parm (makes 6 hearty servings)chickenplantainparm


  • Noodle of choice (we prefer Rice Noodles, found in the international aisle at the super market, but you could also use zoodles!)
  • 2 Jars Pasta Sauce of choice (or homemade– you will need 4-6 cups depending on how saucy you like your pasta!)
  • 1 Can full fat coconut milk
  • 3 Eggs, whisked (these will go into the noodles)
  • 4 Chicken breasts, cut into strips (chicken tender size)
  • 3 cups plantain chips, crushed (if you want to make your own, here’s a recipe from Fed+Fit)
  • 3 eggs, whisked (these are for battering the chicken!)
  • 2 TBS Poultry Seasoning 
  • 2 TBS Coconut oil
  1. Preheat oven to 350*F.
  2. Cook your noodles! Strain. Allow to cool in a baking dish (9×13), then add the 3 whisked eggs.  Coat all noodles in egg. Set aside.
  3. In a pot, simmer coconut milk and 1 jar (or half of your homemade) pasta sauce.  Once combined, add all to baking dish.  Stir to completely cover noodles.
    1. Combine crushed plantain chips and poultry seasoning in a medium sized bowl.  In another bowl, whisk the 3 other eggs.
    2. Dip each chicken strip in egg, then in the plantain seasoning mix, then repeat. Repeat process until all chicken strips are coated.
    3. In a large hot pan, melt coconut oil then place each chicken strip in.  Your goal is to essentially ‘sear’ the strips and create a crunchy plantain crust, but not completely cook the chicken strips.
    4. Once seared, place strips directly on top of the pasta in the dish.
    5. Next, take 1/2 of the remaining sauce, and cover the chicken strips.
    6. Bake at 350*F for 1-1.5hr.  Checking to ensure chicken is cooked thoroughly before enjoying!
  5. Serve with a side salad, and mangia!



3 thoughts on “Paleo Chicken Parm

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