My family loves Italian food. So in order to survive the Paleo switch, I knew I had better come up with some outstanding substitutes for the family’s favorites! Chicken Parmesan is one of those favorites. This meal is definitely a 30 minutes or less meal! You can also freeze a pan of the chicken without the squash for a quick meal later!
Paleo Chicken Parmesan
- 3 eggs, whisked
- 1 tablespoon water
- 1/3 cup Ground Flaxseed Meal
- 3/4 cup Almond Meal
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2-3 lbs. of chicken breasts, pounded flat
- 4-5 tablespoons coconut oil
- 1 spaghetti squash
- 1 jar of low-sugar, gluten-free spaghetti sauce
First, get your spaghetti squash cooking. Preheat oven to 425 degrees F. Slice spaghetti squash in half lengthwise and scoop out the seeds. Place both halves facedown in a baking dish. Fill dish with about 1/2 inch of water. Place in oven and bake for approximately 30 minutes (or until the squash gives a little when you press on it). When it is finished, remove from oven and scoop out flesh with a fork to make your spaghetti noodles. When your squash is finished, turn the oven temp down to 375 degrees F.
While the squash is cooking. Start working on your chicken.
Place eggs and water in one shallow bowl. In another shallow bowl, mix your flax-seed and almond meals along with your spices.
Take each chicken breasts and dip first in the egg mixture. Shake off extra goop and then dip in your breading mixture making sure to cover the entire breast. Set aside and continue with all of the chicken breasts.
Heat oil in skillet over medium to medium-high heat.
Sauté each chicken breasts until the outside is golden brown and the inside is no longer pink. Approximately 5-6 minutes per side. Place the chicken breasts in a casserole dish when they are done cooking. Cover chicken with 1/2 jar of sauce*
Bake uncovered for 8-10 minutes.
Serve squash topped with chicken. Enjoy!
*My family likes a lot of sauce, so I usually heat the other half of the sauce in a pan to spoon over everything.