Author Notes
An Italian classic lightened up and made Paleo. This low calorie Lightened Up Chicken Parmesan “Pasta” will soon become a regular dinner in your household. —Megan Olson
Ingredients
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boneless skinless chicken breasts, pounded thin
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1/2 cup
almond flour (sub oat flour if allergic to nuts)
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1 tablespoon
extra virgin olive oil
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2
egg white
s
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2 tablespoons
parmesan
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sea salt & pepper to taste
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1
spaghetti squash
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1
24 oz can fire roasted crushed tomatoes
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1 teaspoon
Italian seasoning
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1 tablespoon
parsley
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2 tablespoons
minced garlic
Directions
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Preheat oven 425 degrees
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Slice spaghetti squash in half & remove seeds
Spray with extra virgin olive oil cooking spray then salt & pepper
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On a baking sheet lined with parchment paper, place squash flesh facing down, Cover squash with tin foil, Roast in the oven 40-45 minutes
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After the squash has been cooking ~20 minutes, begin cooking the meal
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Prepare one bowl with egg whites & Prepare a second bowl with flour, sea salt & parmesan
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Heat a large saute pan on stove with extra virgin olive oil to medium heat
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Place prepared chicken in egg white bowl then move to flour bowl coating chicken with mixture
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Place chicken in pan, Repeat for remaining chicken
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Allow to cook 7 minutes or until chicken begins to brown slightly, Flip and allow cook until golden brown
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As the chicken is cooking, heat a large saucepan on the stove to medium-low heat
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Add tomatoes, garlic & seasonings (optional: add spinach if necessary), As sauce is cooking, remove spaghetti squash from the oven and with a fork shred the squash from the skin
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Add squash to the sauce coating well with sauce
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Spoon squash with sauce on a plate & top with chicken breast
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