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How to Make Roasted Cabbage Chicken Parmesan
This clever twist on chicken Parmesan swaps the usual pasta for roasted cabbage steaks, adding extra fiber and keeping carbs in check. Juicy shredded chicken and melty cheese bring comfort-food vibes without the heaviness. It’s a flavorful, blood glucose (blood sugar)-friendly dinner that fits easily into a diabetes-conscious meal plan. This is a low carb recipe.
15 min prep time
30 min cook time
4servings
1 cabbage slice with 1/2 cup chicken
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Step-By-Step Instructions:
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Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the cabbage slices on the sheet and brush lightly with olive oil. Sprinkle with garlic powder, onion powder, salt, and black pepper. Roast for 20 minutes, flipping halfway through, until the edges turn golden and slightly crisp.
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While the cabbage roasts, heat a small saucepan over medium heat. Add crushed tomatoes, oregano, and red pepper flakes (if using). Simmer for 5 minutes, stirring occasionally, until slightly thickened. In a bowl, toss the shredded chicken with 2 tablespoons of the tomato sauce to keep it moist.
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Remove cabbage from the oven and evenly distribute the shredded chicken over each slice. Spoon the remaining tomato sauce over the chicken layer. Sprinkle with mozzarella and Parmesan.
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Return to the oven and bake for 10 more minutes, or until the cheese melts and turns lightly golden.
Nutrition facts
4 Servings
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Serving Size
1 cabbage slice with 1/2 cup chicken
- Amount per serving Calories 220
- % Daily value*
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Total Fat
8g
10%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 65mg 22%
- Sodium 430mg 19%
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Total Carbohydrate
15g
5%
- Dietary Fiber 5g 18%
- Total Sugars 8g
- Added Sugars 0g 0%
- Protein 24g
- Potassium 720mg 15%
Ingredients
head green cabbage (Cut into 4 thick slices)
1 small
Extra Virgin Olive Oil
1 tbsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
salt
1/4 tsp
black pepper
1/4 tsp
chicken breasts (cooked shredded)
2 cup
canned crushed tomatoes (no salt added )
1 cup
dried oregano
1/2 tsp
crushed red pepper flakes (optional)
1/4 tsp
mozzarella cheese (part-skim, shredded)
1/2 cup
Parmesan cheese
2 tbsp
fresh basil (chopped )
2 tbsp
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