Chicken Parm with Marinara Cauliflower
You don’t need to be on a low carb diet to enjoy this one— I had my entire family begging for more vegetables!! This is definitely not a traditional recipe, but is sure delicious—I used frozen organic colors cauliflower and the colors were beautiful, but feel free to use regular cauliflower if you can’t get your hands on these ones— if you try this one, tag me!! I love seeing your foodie photos (:
What you’ll need:
Servings: 3
2 large chicken breasts
12 oz frozen organic colored cauliflower
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp dried rosemary
salt
black pepper
1 cup cheese crisp crumbs
1 tsp olive oil
1 tsp onion powder
1 cup marinara (I used Rao’s)
3oz mozzarella cheese
ramekin cups (optional)
Instructions:
*Make sure all protein and veggies are washed/dried accordingly
Start off by slicing each chicken breast in half longways (butterflied) and placing in a mixing bowl— season with garlic powder, oregano, thyme, sage, rosemary, salt, and black pepper. Mix well.
To a shallow dish, add crushed cheese crisp crumbs and take one chicken breast slice at a time and place down in the cheese crisp crumbs— press down firmly so crumbs attach well.
Transfer dressed chicken breast slices to airffryer tray and airfry at 400F for about 15-20 min in one even single layer. Chicken internal temp should reach 165F before consumption.
Prep cauliflower— transfer frozen cauliflower florets in one even single layer to airfryer tray and drizzle some olive oil on top, and season with onion powder, salt, and black pepper. Airfry at 400F for about 15-20 minutes— flip halfway through cook time .
Once cauliflower has some golden edges and is crispy, transfer cauliflower florets to individual ramekin dishes or a small baking tray and top with marinara and mozzarella. Place back into the airfryer at 400F for about 5 minutes or until cheese is melted through.
To enjoy, add some sliced chicken and marinara cauliflower to your dish and EAT !!
