An Italian classic lightened up. This spaghetti squash chicken Parm will soon become a regular dinner in your household.
Ingredients
- spaghetti squash, halved lengthwise and: 1 piece (3 pound, seeded)
- extra-virgin olive oil cooking spray:
- egg whites: 2 piece
- blanched almond flour: 0.5 cup
- Parmesan cheese: 2 Tbsp (shredded)
- sea salt and ground black pepper: (to taste)
- skinless, boneless chicken breasts, pounded flat: 5 piece (5 ounce)
- extra-virgin olive oil: 1 Tbsp
- fire-roasted diced tomatoes: 1 can (28 ounce can)
- garlic: 2 Tbsp (minced)
- fresh parsley: 1 Tbsp (minced)
- italian seasoning: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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Spray spaghetti squash flesh with cooking spray, then place cut-sides down on the prepared baking sheet. Cover with foil.
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Roast in the preheated oven until tender when pierced with a fork, 40 to 45 minutes.
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After the squash has been cooking for about 20 minutes, place egg whites in a shallow bowl. Combine almond flour, Parmesan cheese, salt, and pepper in a second bowl.
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Dip each chicken breast in egg whites, then move to flour mixture and coat completely.
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Heat olive oil in a large saute pan over medium heat. Add chicken breasts and cook until they begin to brown slightly, about 7 minutes. Flip and cook until golden brown on the other sides, 7 to 8 more minutes.
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As the chicken is cooking, combine tomatoes, garlic, parsley, and Italian seasoning in a large saucepan over medium-low heat; cook until hot, 7 to 10 minutes.
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Remove squash from the oven and use a fork to shred the flesh directly into the sauce. Mix until well coated and heated through, about 5 minutes.
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Spoon squash-sauce mixture onto 5 plates and top each with a chicken breast.
