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Chicken Parmesan

Paleo Chicken Parmesan

Last night our local running store had a 5k in honor of the victims of the Boston bombings. We had about 150 people come and run. It was so awesome to see our little running community come together for such a great cause. I love how fitness can bring so many people together!

This chicken parmesan was such an easy and great adaptation to regular chicken parm. Just because it didn't have any cheese, it was just as delicious. My kids loved it and actually just ate their chicken like they were chicken nuggets instead of with the sauce.

For the chicken:
4 boneless skinless chicken breast
3 eggs
1/4 cup coconut milk
1 cup coconut flour
1/2 cup aloud flour
1 tablespoon garlic powder
2 tsp Italian seasoning
Salt and pepper
3-4 tablespoons coconut oil

For the sauce:
1 14.5 oz can of tomato sauce
1 14.5 oz can diced tomatoes
2 tablespoons garlic
2 tablespoons balsamic vinegar
2 tablespoons Italian seasoning
Salt and pepper

For the pasta:
1 spaghetti squash

1. Start by preheating oven to 375, slice spaghetti squash in half, scoop out seeds, and bake face down on a baking sheet for 35-40 minutes
2. Next make sauce. Put all ingredients in a sauce pan, mix well, and let simmer for 20 minutes
3. Combine egg and coconut milk in a bowl
4. Combine coconut flour, almond flour, garlic powder, Italian seasoning, and slat and pepper in a bowl.
5. Heat coconut oil in a skillet
6. Dip chicken in egg mixture and then flour mixture and cook in coconut oil, about 5 minutes on each side.
7 serve and eat

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One Response to Chicken Parmesan

  1. Excited to try this tonight!!
    PS – typo in the ingredients 😉 you listed “1/2 cup aloud flour”

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