After a full day of Super Bowl prepping in the kitchen, I was wiped out. Our spread was heavy on cheese, and honestly the Puppy Bowl was more entertaining for me. A few days later I made this chicken pepperoni marinara for dinner and it was a hit—my husband and I both went back for seconds.
This dish combines the best parts of Chicken Parmesan and pizza without the extra carbs. I served it with low-carb pasta, but roasted vegetables or a crisp salad work well as sides. It’s quick to prepare and easy to make again—definitely a new weeknight favorite for us.
Chicken Pepperoni-Marinara
From Cooking Light – Jan./Feb.
Serves 4
Ingredients:
- 1/2 tsp garlic, minced
- 16 slices pepperoni, chopped, plus extra for garnish (I used turkey pepperoni)
- 1/4 tsp dried oregano
- 1 1/2 cups marinara sauce (canned or homemade)
- 2 tbsp basil, chopped
- 2 tsp extra virgin olive oil
- 1 1/2 lbs chicken breasts (if thick, slice in half for faster cooking)
- Salt and pepper to taste
- 1 cup reduced-fat mozzarella cheese, shredded
Directions:
- Heat a saucepan over medium-high heat and spray lightly with cooking spray. Add the garlic and chopped pepperoni and cook about 2 minutes, until the garlic starts to brown. Stir in the oregano, then add the marinara and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and set the sauce aside.
- Preheat a large oven-safe skillet over medium-high heat and add the olive oil. Season both sides of the chicken with salt and pepper. Cook the chicken 3–5 minutes per side, until cooked through. Spoon the pepperoni-marinara sauce over each piece of chicken, then sprinkle evenly with mozzarella and top with additional pepperoni slices. Broil for about 2 minutes, until the cheese melts and begins to brown slightly. Garnish with chopped basil and serve with pasta, vegetables, or a salad.
