Paleo Chicken Parmesan

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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

Ingredients:

  • 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

Directions:

  1. 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.
  2. While the squash is cooking. Start working on your chicken.
  3. Place eggs and water in one shallow bowl. In another shallow bowl, mix your flax-seed and almond meals along with your spices.
  4. 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.
  5. Heat oil in skillet over medium to medium-high heat.
  6. 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*
  7. Bake uncovered for 8-10 minutes.
  8. 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.


Spaghetti Boats

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This is such an easy recipe- especially if you already have your meatballs made up. It’s also a very fun way to eat spaghetti and meatballs!

Spaghetti Boats

Ingredients:

  • 2 spaghetti squash (I like to choose on the small to medium side for this)
  • Extra-virgin Olive Oil
  • Meatballs (I use my Go-To Meatballs)
  • 1 jar of your favorite spaghetti sauce (make sure it is low-sugar and gluten-free, I like Trader Joe’s Organic Marinara Sauce)
  • Optional: Fresh Basil, chopped for garnish

Directions:

  1. Preheat oven to 400 degrees F
  2. Cut squash in half and scoop out seeds. Drizzle inside of squash with extra-virgin olive oil.
  3. Place squash cut side down on baking sheet (with a lip!). Add about 1/2 – 1 cup of water. You basically want the whole pan covered with a thin layer of water.
  4. Bake for approx. 30 minutes or until the shell gives a little when you press on it. Remove from oven.
  5. Place each squash in a bowl. Scrape the inside with a fork, but do not remove what you scrape from the squash. Top with meatballs and 1/4 1/2 cup of sauce.
  6. Garnish with fresh basil.

Chicken Pasta Toss

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This is a recipe that became a family favorite back in our pre-paleo days. The only thing I had to change to make it paleo was spaghetti squash for angel hair pasta. I’m happy to say that it is still a family favorite!

Chicken Pasts Toss

Ingredients

  • 1 spaghetti squash
  • 1/2 cup water
  • 2 lbs chicken breasts, cubed
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconut oil
  • 1 tablespoon crushed garlic
  • 1 tablespoon of extra-virgin olive oil

For sauce:

  • 1 teaspoon oregano
  • 1 tablespoon garlic powder
  • 2 (14.5 oz) cans diced tomatoes
  • 2 cups of baby spinach
  • Dash of crushed red pepper
  • 1 handful chopped basil

Directions

  1. Preheat oven to 400 degrees F.
  2. Cut squash in half and scoop out seeds. Place squash cut side down on baking sheet with 1/2 cup water. Place in oven and bake for approx. 30 minutes. You will know when it’s done when the shell “gives” a little when you press it down. Remove from oven and allow to cool. Scrape out the flesh with a fork (should look like spaghetti noodles) Set aside.
  3. Heat coconut oil in pan over med-high heat. when oil is melted, add chicken and crushed garlic and saute until it is cooked through. Remove and set aside.
  4. Add all the ingredients for your sauce to the pan and simmer about 10 minutes. Then add your squash and saute for about 5 more minutes. Throw in your chicken and cook until the chicken is heated.
  5. Throw it all in a big bowl and toss with extra-virgin olive oil. Enjoy!

 

 


Herbed Lemon Chicken “Pasta” in Garlic Gravy

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I adapted this recipe from a non-paleo recipe I found on the website Goddess of Scrumptiousness
Anytime I mix chicken and spaghetti squash in my house, we usually have a hit. Throw some garlic gravy in there…winner, winner, chicken dinner!

Ingredients:

  • 1 Spaghetti Squash
  • 2 pounds chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

  • 4 teaspoons fresh thyme, chopped
  • 4 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons coarse salt (not table salt)
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons coconut oil (to sauté the marinated chicken)
For the garlic gravy:
  • 1/4 cup, plus 1 tablespoon organic butter or ghee (or animal fat if you prefer)
  • 2 tablespoons coconut oil
  • 4 large cloves garlic, finely minced
  • 2 tablespoons almond flour
  • 2 ½ cups chicken stock
  • 2 tablespoons coconut milk
  • 1 tablespoon fresh basil, chopped
  • ¼ cup parsley, chopped (to sprinkle/finish the pasta)
  • 2 cups whole cherry tomatoes

Directions:

  1. Add all the marinade ingredients into the chicken and marinate for  anywhere from 20 minutes to overnight
  2. Preheat oven to 400 degrees F.
  3. Cut squash in half and scoop out the seeds. Place both halves cut side down on a baking sheet. Add 1 cup of water to the pan. Bake for approx. 30 minutes. You will know when it’s done when the shell “gives” a little when you press on it. Remove from oven and allow to cool. Scrape out the flesh with a fork (should look like spaghetti noodles) Set aside.
  4. Sauté the marinated chicken in coconut oil until cooked (about 4-5 minutes) then set aside.
  5. Place sauté pan over medium heat and add 1/4 cup butter and coconut oil.
  6. Sauté garlic until fragrant and soft.
  7. Add almond flour and cook for a minute.
  8. Add chicken stock and coconut milk and simmer gravy until thickened (about 20 minutes) When the gravy appears thickened, add the 1 tablespoon of ghee to help thicken it a little more.
  9. Add the spaghetti squash into the gravy and toss with the chopped basil.
  10. Add the sauteed chicken and cherry tomatoes. Simmer for 5-10 minutes to soften the tomatoes.