AIP Sheet Pan Chicken Parmigiana
Paleo AIP Sheet Pan Chicken Parmigiana is an Italian classic that satisfies your nightshade-free craving, with a coconut-free option, too! Whole30 & Autoimmune Protocol compliant.
Ingredients
- olive oil
- 1 lb chicken breasts, scaloppini-cut
- 3 Tbsp arrowroot or tapioca starch
- 1 ½ Tbsp coconut flour (for coconut-free, sub tigernut or cassava flour)
- 1 ½ Tbsp nutritional yeast
- ⅓ tsp Himalayan salt
- ⅛ tsp garlic powder
- 1 batch NOT-TOMATO SAUCE (see below) -OR- store bought no-tomato sauce
- 5 oz arugula or baby spinach
NOT-TOMATO SAUCE
- ¼ cup cooked, sliced beets
- ½ cup pumpkin puree
- 1 ½ Tbsp balsamic vinegar
- ½ Tbsp olive oil
- 2 Tbsp bone broth or water
- 1 to 2 large garlic cloves
- ½ tsp Himalayan salt
- ¼ tsp dulse powder (optional)
- ¼ tsp onion powder
- ¼ tsp ginger powder
- 1 Tbsp Italian seasoning (or herbs of your choice)
Instructions
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Place rack in center oven. Heat to 425 F.
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Drizzle 2 Tb olive oil on a large sheet pan. Set aside.
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On a large plate, mix together tapioca starch, coconut flour, nutritional yeast, salt, and garlic powder. Rinse and shake excess water off chicken scallopini cutlets, then dredge in the flour mixture.
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Place cutlets flat in a single layer in the center of the prepared sheet pan. Drizzle ½ tsp oil over the top of each and bake for 7 minutes.
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Meanwhile, make the NOT-TOMATO SAUCE by adding all its ingredients to a high-speed blender. Puree until smooth, then thin with extra bone broth or water if desired. Set aside.
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Use tongs to flip chicken cutlets over, then divide and spread the NOT-TOMATO SAUCE over the tops.
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Place the arugula on each side of the chicken in the empty spaces on the pan. Bake 7 minutes more or until chicken is cooked, sauce is hot, and arugula is wilted.
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Serve chicken pieces over arugula, or cool, then cover and store for up to 5 days in the fridge.
Recipe Notes
For extra veggies, double up on the arugula / spinach.
NOT-TOMATO SAUCE easily doubles, triples, and quadruples for getting ahead with batch cooking and meal prep! For a chunkier texture, pulse the sauce in your blender until desired texture. For a thinner sauce, add 2 Tbsp more water at a time until desired thickness. For a more orange-colored sauce, use cooked orange beets instead of cooked red beets.
AIP REINTRODUCTION IDEA: Grass-Fed Dairy (Parmesan cheese, reintro stage 3) - If you’ve successfully reintroduced grass-fed dairy, substitute finely ground parmesan cheese for the nutritional yeast.
PRODUCTS USED IN THIS RECIPE:
Coconut flour, tigernut flour, or cassava flour
You can also use this yummy AIP store bought Carrot Marinara instead of making the NOT-TOMATO SAUCE.