Chicken "Parm" + Zoodles

Monday, July 10, 2017

serves 2

Happy Monday! This past weekend was a much needed break from all the craziness of work. I got to hang with family and get a lot done around the house. Now time to tackle everything I couldn't get accomplished last week! 

Speaking of crazy weeks, this dish is perfect for when you don't have a lot of time to prep or cook. It takes about 20 minutes from start to finish and you'll clean your plate even faster! This is a Paleo version, so if you want cheese go ahead and add it instead of the nutritional yeast. I hope you enjoy!

What You Need
2 zucchini or squash, spiralized
Dash of sea salt
1 large chicken breast, cut in half
1/2 cup almond flour
1 egg
1 TBS ghee
Nutritional yeast, to taste
Marinara sauce
Basil, chopped - to garnish

Directions
1. Place zucchini noodles into a strainer. Sprinkle with sea salt and let sit for 20 minutes.
2. Heat marinara sauce in small pan over low heat. Be sure to cover so it doesn't splatter everywhere.
3. In a small shallow bowl, add almond flour. In another shallow bowl, add the egg and whisk.
4. Heat ghee in a pan over medium heat.
5. While ghee is melting, dip chicken breast into the egg and let the access egg drip off. Next dip it into the almond flour, making sure to completely cover. Place into ghee pan on the stove and do the same thing with the remaining breast. Cook on each side for about 5 minutes or until the outside is golden brown and the inside is cooked through.
6. Once cooked, remove and set aside (keep warm). Sprinkle with nutritional yeast.
7. To assemble, place zucchini or squash noodles on plate. Top with chicken breast and then with marinara sauce. Finish it off with some fresh basil. Enjoy!

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