Gluten Free Chicken Milanese with Spiralized Broccoli

gluten freemeat & poultrypaleo

Gluten Free Chicken Milanese with Spiralized Broccoli

We’re spiralizing broccoli today!

This recipe is so easy and so flavorful and fun – it’s guaranteed a spot in your weekly dinner rotation.

And if you haven’t tried spiralizing broccoli yet, consider this your motivation!

This chicken milanese is crusted with gluten-free almond meal from Bob’s Red Mill, seasoned with a bit of garlic powder. The almond meal browns beautifully in the skillet and gives the dish a slightly nutty taste with loaded nutrients (think: antioxidants.)

Gluten Free Chicken Milanese with Spiralized Broccoli

The process for the broccoli noodles is easy – just use your favorite jarred tomato sauce (I love Victoria Fine Foods’ Organic Tomato Herb) to simmer the broccoli florets and noodles together. In a few minutes, you have a pasta-like side for this perfectly seasoned chicken milanese.

If you’re looking for another starch, try some crispy potato noodles or for more greens, serve this with some arugula tossed with olive oil and lemon.

Chicken milanese is one of my favorite Italian dishes, but thanks to the delicious almond meal from Bob’s Red Mill, I’m able to recreate the dish with no processed ingredients and more nutrients. That’s a win.

Gluten Free Chicken Milanese with Spiralized Broccoli

This spiralized broccoli side goes with lighter proteins too, like a cod or other flaky white fish. However you enjoy it, I know you’re going to enjoy it!

Disclaimer: This post was sponsored by Bob’s Red Mill, but as always, all opinions are my own.


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 12 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Gluten Free Chicken Milanese with Spiralized Broccoli

Yields 2

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • For the chicken:
  • 1 whole egg
  • 1/3 cup Bob’s Red Mill gluten-free almond meal
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 thinly sliced boneless chicken breasts (chicken cutlets)
  • 1 tablespoon extra virgin olive oil
  • 1 large lemon wedge
  • For the broccoli:
  • 1/2 cup tomato-basil sauce
  • 2 large broccoli heads with thick stems, florets chopped from 1 of the broccoli heads and both stems spiralized with Blade D, noodles trimmed (reserve other broccoli head's florets for future use)
  • salt and pepper, to taste
  • grated parmesan cheese, to garnish (optional)


  1. Place two shallow dishes side by side. In one, crack in the egg and whisk. In the other, add in the almond meal, garlic powder and mix thoroughly. Spread the almond meal in an even layer in the baking dish.
  2. Season the chicken with salt and pepper. Dip one chicken filet in the egg and coat. Then, dip in the almond meal mixture, flipping over to coat all sides. Set aside on a plate.
  3. Turn two burners on to medium-high heat. On one burner, place a large skillet (for the chicken.) On the other burner, place a medium skillet (for the broccoli noodles.)
  4. Heat the olive oil in the large skillet for the chicken. Once oil is shimmering, add in the chicken and cook for 5 minutes, flip over and cook another 5-7 minutes or until the chicken is cooked through and breading is golden brown. Once done, squeeze the lemon over the chicken.
  5. Meanwhile, in the medium skillet for the broccoli, add in the tomato sauce and bring to a simmer. Once simmering, add in the broccoli florets, noodles, and season with salt and pepper. Let cook while the chicken cooks or until broccoli florets are fork tender and noodles are al dente.
  6. Divide the chicken to two plates and serve each with the broccoli noodles. Garnish with parmesan cheese, if desired.

Gluten Free Chicken Milanese with Spiralized Broccoli

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Stacey says:
Thanks for the Weight Watcher SP points. That made the inspiralizer recipes even more valuable!
Priscila says:
Hi Ali, Any tips on spiralizing broccoli? No matter how long and thick the stems are, they always seem to crumble upon spiralizing, leaving me with a broken broccoli stem. Thanks!
Ali Maffucci says:
Oh no! What kind of spiralizer are you using?
Amanda says:
Is there something else that is supposed to be added to the oil? "Heat the olive oil in the large skillet for the chicken. Once oil is shimmering, the olive oil in the large skillet and let heat."
Ali Maffucci says:
Amanda - that was a typo, I've edited the recipe! Thanks for catching that.
Jo Levy says:
Hello Ali! I'm fairly new to spiralising, but I love your site, all the recipes and advice, and definitely your Inspiralizer which is just beautifully designed! With this particular recipe, I'm just wondering if you can use a different kind of gluten-free flour, like maybe coconut flour? Not that I have anything against almonds; I just happen to have coconut flour in the cupboard is all! ;-)
Ayushi says:
I'm wondering the same thing! I've got a big bag of coconut flour in my pantry, wondering if it'll work in this particular recipe.
Cassie says:
It's been a while since I've had milanese, and it looks so delicious! This is such a wonderful recipe! The almond meal will probably lend the best flavors with the chicken!
Vanessa says:
Made this tonight! So delicious! Going to be using almond meal for more breaded chicken recipes. Going to be making this again.
Paulette says:
Just finished eating this. Used zucchini because I didn't have broccoli, and also made a side of spiralized sweet potato too. I used homemade marinara sauce. It was so delicious, we couldn't figure out what to put in our mouths first! One chicken breast made three good-sized cutlets, so now one of us gets to have leftovers for lunch tomorrow. Thanks for such an amazing recipe. My husband said, "I love it when we eat at home!" High praise for you! So very happy I bought the Inspiralizer. I use it all the time.
Meaghan says:
This is so fabulous to hear, Paulette! Thank you so much for letting us know you enjoyed it!
MrsPop says:
Yes! This is an awesome recipe. My husband and i both really enjoyed it. I bought broccoli slaw at Trader Joes which also has carrots in it. I also used a Williams Sanima rub with the almond flour, cooked in coconut oil and it was really amazing Highly recommended!
Meaghan says:
We're so happy to hear that you enjoyed this dish!
Sherry says:
"Heat the olive oil in the large skillet for the chicken. Once oil is shimmering, add in the chicken and cook for 5 minutes..." What setting should the burner be on to cook the chicken? Medium, medium/high?
L says:
Keep the heat medium low - almond flour burns very easily. The recipe says medium high in step 3, but I did that tonight and got some char.

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I'm a total emotional eater. 🤡🙋🏻when I'm feeling sad, mentally tired, or just 'off,' I eat. to me, food is therapeutic and cooking is cathartic. and while yes, I often reach for something chocolatey or a literal bag of bread 🍞, I usually want a long therapy session in the kitchen and since I don't bake, it usually ends up some sort of pasta, an epic sandwich, or like today, with this flavorful salad. 🥕⁣

I woke up in a little bit of a funk and I decided to make a fancy salad for lunch and this Roasted Carrot & Beet Farro Salad with goat cheese, pecans, cranberries, and frisee lettuce was born. 30 minutes later, I feel much better, and now I'm waiting to digest so I can hop on the @onepeloton, squeeze in a quick workout and end my day early to spend it prepping for Luca's birthday festivities tomorrow. 🎉 🎈 ⁣

speaking of - anyone have any tips for building a balloon garland??? 😅