Skinny Chicken Mozzarella

with marinara and garlicky greens

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy

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A note about serious food allergies

We took the flavors you love from classic Chicken Parmigiana and reworked them into a heart-healthy, low-carb, low-calorie recipe that's big on flavor. Tender chicken breasts are roasted with Parmesan, covered with creamy mozzarella, served over savory marinara sauce, and paired with garlicky sautéed kale and spinach. The result is comforting and utterly delicious without weighing you down.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 2 Garlic Cloves
  • 10 oz. Kale
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    2 oz. Shredded Mozzarella
  • 5 oz. Spinach
  • Info
    8 fl. oz. Marinara Sauce
  • Nutrition (per serving)

  • Calories
    564
  • Carbohydrates
    20g
  • Fat
    22g
  • Protein
    70g
  • Sodium
    745mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Stem kale and coarsely chop. Rinse chicken breasts and pat dry.

  • Step 2 - Coat the Chicken
    2

    Coat the Chicken

    On a separate cutting board, cut chicken into thirds. Combine softened butter and Parmesan in a large mixing bowl. Season with a pinch of salt and pepper. Add chicken to bowl and coat completely with butter-Parmesan mixture.

  • Step 3 - Bake the Chicken
    3

    Bake the Chicken

    Place coated chicken on prepared baking sheet and bake until chicken begins to brown, 6-8 minutes. Remove from oven, top each cutlet with mozzarella cheese, and bake until mozzarella bubbles and browns, and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. While chicken bakes, cook kale and spinach.

  • Step 4 - Cook the Kale and Spinach
    4

    Cook the Kale and Spinach

    Place a large non-stick pan over medium heat. Add 1 tsp. olive oil, garlic, 1 Tbsp. water, spinach, and kale to hot pan and cook until wilted, 3-4 minutes. Remove from burner and season with a pinch of salt and pepper. Remove to a plate and wipe pan clean.

  • Step 5 - Heat the Sauce
    5

    Heat the Sauce

    Return pan used to cook greens to low heat. Add marinara sauce and ¼ cup water to hot pan. Cook until warm, 2-4 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Add a serving of garlicky greens to a plate. Spoon sauce onto plate and place three chicken cutlets over sauce.